Tortiglioni alla Boscaiola
This is a classic Italian dish, most enjoyed in the fall when you can find the beautiful fresh Porcini mushrooms. But in my recipe I will use chestnut mushrooms with some dried porcini mushrooms, soaked in water.
Ingredients:
(Figure 1)
400 gr pasta (any pasta will do)
1 onion
400 gr mushrooms
300 gr peeled tomatoes
120 gr pancetta
50 gr black olives
olive oil
ground pepper
chopped parsley
Figure 1 |
Preparation:
Step1:- clean the mushrooms & cut them into slices
-slice the olives and chop the tomatoes after you peeled and seed them
Step 2:- in a hot pan start browning the pancetta, while in another pan fry the chopped onion until soft then add the mushrooms and cook for few minutes(Fig2&3&4)
Figure 2 |
Figure 3 |
Figure 4 |
Step3:-place the pasta in plenty salted water and cook them al dente (*one minute less then it says on the packet)
-go back to the sauce and add the olives, tomatoes and the pancetta to your sauteed mushrooms (Fig 5)
Figure 5 |
-cook the sauce for 7-8 minutes, until tomatoes are soft(Fig 6) and by that time the pasta should be al dente
Figure 6 |
Figure 7 |
-toss well to coat the pasta with the rich sauce and finish with a sprinkle of chopped parsley(Fig 8)
Figure 8 |
Serve immediately with grated Parmesan cheese!!(Fig 9)
Figure 9 |
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