Monday, March 23, 2009

tagliatelle alla boscaiola

if you can find dry porcini mushrooms or powder in your market, it's great to keep in the cupboard. a little goes a long way, and i can't think of anything that packs in the earthy, woodsy flavor like these little guys do.
1.5 c. dry porcini, soaked 1-2 hrs
1 shallot, minced
8 oz tagliatelle (i like the 'nests')
1 c. heavy cream
2 T olive oil
1/2 c. pancetta or ham, diced (optional)
grated nutmeg
grated parmagiano-reggiano
salt & pepper

Drain the mushrooms, reserving the soaking liquid aside, and chop coarsely. Heat the oil, shallot, pancetta until soft. Add mushrooms, salt & pepper and cook 4-5 minutes on low-med.
Add the cream & nutmeg; cook 5 minutes then add 2 c. of the mushroom liquid.Simmer very low 25 minutes until thickened. Meanwhile, cook the pasta in salted water al dente. Toss pasta in the sauce, cover & let sit a minute or two to absorb the flavor; serve with grated parmesan.

*This is really great followed with simple roasted chicken breasts (bone-on); coated with olive oil, salt, juice of a whole lemon, lots of black pepper, and roasted at 400 for about 15 minutes.

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