Sunday, 9 December 2012

Pasta with Porcini

Here is a quick and easy dish I made last week.

What you need

  • Dried Porcini mushrooms, ca 15-20g
  • Dry white wine
  • Sour cream
  • Pasta , e.g. rigatoni. But better still, tagliatelle 
  • Parsley
  • Olive oil
  • Salt, Pepper for seasoning
  • 1 Garlic, 1 small onion
  • sour cream
  • parmesan cheese
Equipment: small bowl, pot (for the pasta) sieve, frying pan

How you do it

Prepare the mushrooms
  • take the small bowl and put the dried porcini in it. Pour white wine over it until it is covered.
  • Leave for at least 2 hours.
Next start putting the pasta on the boil
  • put 2 teaspoons of salt into the pot and fill with water.
  • bring to boil and put the pasta in.
  • when pasta is al dente (i.e. is not overly soft), pour the hot water/pasta through a sieve.
  • At that stage you may want to preserve a cup of the hot pasta water for later.
  • give the pasta in the sieve a good stir - otherwise it may glue together.
  • store the pasta for later
Finally, the sauce
  • chop garlic, onions.
  • clean/wash and chop the parsley
  • grate the parmesan - and store for later
  • put a tablespoon of olive oil in the frying pan and heat up.
  • put the garlic and onions - and half of the parsley into the hot oil/frying pan - and sautee the onions/garlic
  • add salt and pepper
  • now put the Porcini mushrooms together with the white wine into the frying pan.
  • let it boil until the sauce starts to thicken. then put a tablespoon of sour cream to it and stir again.
  • you may also want to put a little of the hot pasta water to it
  • let it cook until the sauce thickens again (stir while doing so).
  • now add the pasta and mix with the sauce
  • add the rest of the parsley to it
  • add the grated parmesan
  • continue to stir until the parmesan starts to melt
Serve straightaway.

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