Pasta with Porcini Mushrooms

Recipes brought to you by Avanti Savoia

Visit us online at www.avantisavoia.com

(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.

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 *

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

The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.