Recipe of the week
TAGLIATELLE AI FUNGHI
. 1/2 cup olive oil
. 3 cloves garlic, minced
. 1/8 teaspoon dried red-pepper flakes (optional)
. 8 medium mushrooms, sliced (we prefer Porcini, but also Champignon white or cremini and
chanterelles are good)
. 1/3 teaspoon salt
. 250 gr cherry tomatoes
. 3 tablespoons chopped flat-leaf parsley
. 50 gr parmigiano cheese
. 1/4 teaspoon fresh-ground black pepper
. 400 gr fine white flour
. 4 eggs
. ½ tea spoon salt
Prepare garlic: Remove peel and divide each clove into two parts. Remove the central part from each clove.
Prepare Mushrooms: brush with care each mushroom. Cut the bottom part and then slice. We usually don’t make too thiny slice, because we love to feel the presence of the mushroom, but feel free to slice as you please.
Prepare Tomatoes: wash tomatoes and remove the stem. Dry carefully and divide each in two parts.
In a frying pan with high sides, put the olive oil and the garlic (with or without the red pepper) and heat over moderately low heat until the garlic turns golden. Now, remove pan from the heat, let the oil turn almost cold. Remove garlic, add tomatoes and bring the pan on the heat again (medium high). Let it go for 5 minutes and add the mushrooms, the salt, half parsley and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown in about 5 minutes. You’ll going to obtain a quite dry sauce so, extend cooking, compounding, if needed. Let rest the sauce.
Though it’s often easier to buy pasta in a store, there is something special about making it at home and we usually make our own pasta this way:
Make a heap with the flour on your work surface and scoop out a well in the middle. Pour the eggs into the hole, add the salt, and work the eggs and the flour together till you have a smooth dough, adding just a drop of water if necessary, and no more.
Knead the dough for at least 15/20 minutes, until it is smooth, firm, and quite elastic. Then make a ball, cover with flour and let it rest 10 min.
Now, flour your work surface and start to roll out the dough. Roll from the middle, flip and flour often to keep it from sticking. Once you have reached a certain size and you have a sheet that is almost transparent, flour generously and fold back on itself 3 – 4 times. It’s time to realize “Tagliatelle”, cutting the dough folded in half inch sticks. Open tagliatelle with softness and put it on a flour surface.
Put on the stove a pot of salted water (1 tablespoon of salt each 2,5 lt of water is enough), when boil, gently dip tagliatelle for about 3 min. Don’t let it overcook! Soft wheat flour has much less gluten than the wheat used for commercially prepared dry pasta, and become flabby if it overcooks.
In the meanwhile, heat over moderately low heat the sauce and put on in the drained pasta. Stir with care and divide on plates. Garnish with parmigiano cheese, fresh ground black pepper, chopped parsley and serve YOUR Tagliatelle ai Funghi!!
Enjoy! And let me know if you like it!
. ITALIAN FRESH FRUIT TART