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Below are the ingridients that are required to serve a remarkably good Porcini cream pasta:
- Prepare of for one person your favorite pasta.
- You need of for boiling pasta.
- Get 1 L of water.
- Use 10 g of salt.
- Use of source.
- Get 8 g of dried porcini mushrooms.
- Prepare 50 ml of warm water.
- Use 5 g of butter.
- Provide 1/2 piece of garlic.
- Prepare 1 tablespoon of white wine.
- You need 1/2 cube of beef soup stock.
- Prepare 70 ml of double cream.
- Provide 10 g of grated parmesan cheese.
- Use of pepper.
Ready with the ingridients? Here are the instructions on serving Porcini cream pasta:
- Boil the pasta in 1% salt water. (1L water and 10g salt.) Tagliatelle and short pasta also match better. (If you use fresh pasta, you don't have to add salt.).
- Soak the porcini mushrooms in warm water until soft..
- Finely chop the garlic and saute over low heat with butter..
- Add porcini, porcini reconstituted juice, white wine and soup stock and let it boil over middle heat..
- Add cream and grated cheese and simmer until thickened..
- Cook the pasta for one minute less than usual, drain the water, add it, mix and serve! It's also good to top with cheese or pluck pepper! It is also delicious with roasted walnuts..
This recipe is from Tuscany where tagliatelle is the most traditional pasta served with porcini mushrooms but pappardelle or fettuccine will work too. Porcini mushrooms are the star of the show, they have a deep earthy flavor that enhances any dish. Look for dried porcinis in the mushroom aisle at your local gourmet grocery store. Supercook clearly lists the ingredients each recipe uses It uses porcini, pasta, parmesan, onion, parsley, vermouth, cream, olive oil, pancetta, garlic. Chef Liam has released his recipe for Porcini Cream which is meant to be paired with papardelle style pasta (a wider cousin to tagliatelle) to create "pappardelle ai funghi porcini".
Recipe : Porcini cream pasta
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