Umbrian Pasta with Porcini Mushrooms and Truffle
Pasta and Pizza • Italian
Description
Umbrian Pasta with Porcini Mushrooms and Truffle
Ingredients
- Pasta shells 5 oz
- Garlic 2 cloves
- Porcini Mushrooms 2 pieces
- Canned Truffles 0 oz
- Olive Oil 0 fl oz
- Thyme 2 sprigs
- Anchovies 2 pieces
- Butter 0 oz
- Grated Pecorino Pepato Cheese 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the pasta dough. Divide the dough into balls about 1 cm thick and roll them out on a clean surface into very thin strips about 30 cm long, then place them on a floured baking sheet. At this stage, the pasta will seem very thin, but it will puff up as it cooks.
Step 2
Peel the garlic and place whole cloves in a large pot of boiling salted water for 2 minutes (this will give the garlic a creamy flavor), then remove and finely chop, leaving the water on the heat.
Step 3
Clean the porcini mushrooms and cut them into quarters, then finely chop the truffle. Drizzle a cold skillet with extra virgin olive oil, place it over medium heat, then add the garlic, sprinkle with thyme leaves, and add most of the truffles and porcini mushrooms.
Step 4
Carefully add the pasta to the boiling water, stirring occasionally, and cook for 4½ minutes.
Step 5
Add the anchovies to the skillet with the porcini mushrooms—they will melt—and stir, then add a bit of the pasta cooking water to create an emulsion with the mushroom sauce. Remove from heat and add the butter.
Step 6
Using tongs, transfer the pasta directly into the skillet with the porcini mushrooms, adding a bit of cooking water. Toss, then add the finely grated cheese and toss again.
Step 7
Sprinkle with the remaining truffle, season to taste with sea salt and black pepper, drizzle with extra virgin olive oil, and serve.
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