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Pasta with Porcini Mushrooms

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(Recipe ID: 526)

Serves 6

Preparation time: 45 minutes; Cook time: 30 minutes

Source: Vito De Carolis

Pasta recipe with porcinis, red onion, walnuts, spinach, parmesean and White Truffle oil... a riot of colors and flavors.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1.1 pound Porcini Mushroom Tagliatelle Pasta *

    Morelli – suggested, need two bags

  • 1 1/2 gallons Cold water (12 pints)
  • 4 tablespoons Coarse sea salt *
  • 3.5 ounces Italian dried Porcini mushrooms *

    Oliveri suggested

  • 2 cups Hot water
  • 3 tablespoons Extra Virgin Olive Oil *
  • 1 1/2 Red onion, finely sliced
  • 2 cups Walnuts
  • 1/2 pound Baby spinach
  • 3 Large garlic cloves, minced
  • 1 tabelspoon White truffle oil *

    Ramo d’Oro – suggested

  • 1/2 cup Parmesan cheese; freshly grated
  • 1/2 slice Bread, made into crumbs
  • 1/2 teaspoon Fine sea salt *
  • 1/4 teaspoon White peppercorn; freshly ground *

Instructions

  1. Soak “Porcini” mushrooms in 2 cups of hot water for 15 minutes, drain them, and strain the liquid and set aside. 
  2. In a large pot, bring 1½ gal. ( 12 pt.) of water to rolling boil.
  3. Add the 4 tablespoons coarse sea salt, then add the pasta and cook until al dente.
  4. Drain well in a colander.
  5. Meanwhile; in a large frying pan heat Extra Virgin Olive Oil, add onion, and sauté for 2 minutes.
  6. Add minced garlic and mushrooms with their water strained, cook over a low heat for 5 minutes more.
  7. In a blender, blitz the bread crumbs with half of the walnuts, and stir into frying pan.
  8. Once most of the water has been absorbed in add the pasta, mixing through thoroughly; add salt and peppercorn, then stir through your spinach and cheese.
  9. Serve with a couple of remaining walnuts and grated Parmesan”cheese.
  10. Drizzle White Truffle Oil on top.

 

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