Finely chop the onion, put it to harden in olive oil, together with the slightly crushed garlic.
Peel a squash, grate it and squeeze the juice.
Put the wine and leave until the alcohol evaporates, add a little water to boil for a few minutes.
After the juice drops completely, add the butter, leave it on the fire for a while and stop.
Meanwhile, put a pan with water on the fire, when it starts to boil, put the pasta, leave it as it is written on the package.
When they are cooked, strain them (they must not be strained by all the juice, they must remain a little of the juice so they become too dry), put them in the pan, leave them on the fire for 2 minutes, sprinkle with fresh parsley.
Add spices to taste.
Tagliatelle ai Prugnoli..two separate ingredients at birth.
There are things in the kitchen that no matter how distant they seem made to be together.
Plum mushrooms, small & # 8220 pins & # 8221 of pleasure
That's what happens at tagliatelle They Prugnoli mushrooms that every May they meet at the table like old friends resuming the speeches left in abeyance a year before.
they tagliatelle they are definitely the most typical of homemade pasta from Romagna. Probably their success and their diffusion were facilitated by the speed in producing them and in the simplicity of the ingredients (eggs and flour). Seasoned in 99% of cases with a good meat stew, they remain a pasta format that lends itself to many preparations.
Prunes, knife cutting
and Prugnoli are the eden of mushroom hunters. Equipped with a strong aromaticity, they are the most appreciated by connoisseurs and nourish many niche admirers who make them real scorpions in the very fast 30 days in which they are found. At the beginning of the season, a kilo of local prunes can cost up to € 80. Spring is also a gathering place for many other fruits of the undergrowth (in this regard you can read my article).
This treasure is very widespread in Alta-Valmarecchia and in the park of Sasso Simone-Simoncello in the month between April and May.
The "stained milk" mushroom is tiny and hides in long crescents under dark green grass leaves. Just dodge it with a stick ... and here they are!
Prunes can be eaten raw (preferably in small quantities) on beef carpaccio or ox-eye eggs, sautéed in a pan for croutons or as a condiment for meat. The best way to taste them is for me as a sauce for a first course of homemade pasta.
Today I propose the recipe for Tagliatelle ai Prugnoli from my restaurant:
- 400 gr. of fresh prunes
- 1 clove of garlic
- a clarified butter nut
- extra virgin olive oil q.b.
- 0.10 lt. of dry white wine
- white pepper
Arrange the flour on a cutting board, creating the classic fountain in the center.
Preparing the dough by hand
Break the eggs inside and start kneading by hand until you get a smooth dough.
Let the dough rest under a cloth for 20 minutes.
Sprinkle the cutting board and dough with a little flour and start rolling out the dough with a rolling pin for fresh dough until you get the desired thickness.
The sheets are rolled up
While the leftovers are drying, you can prepare the sauce. This preparation will be very fast to preserve the quality of the raw material.
Clean the mushrooms with a soft bristle brush or a damp cloth for the dirtiest ones.
Clean them and chop them with a knife. One of the fundamental steps is represented by the knife cut that must leave the piece of mushroom large enough to preserve its consistency.
Heat a saucepan with oil and a nut of butter. Add a clove of garlic.
Once it has turned brown, add the Prunes, letting it simmer for a few moments without adding salt. This is the time that makes the difference between a good sauce and a mediocre one. The mushrooms must in fact brown caramelizing to express the maximum of their flavor.
After a minute, add the white wine, letting it fade.
Gradient the wine, lower to medium heat, salt, pepper and add the chopped parsley.
3-4 minutes of cooking and your sauce is ready. Simple, fast and with the maximum compromise between aromaticity and taste!
Cut the noodles thin enough after rolling up the leftovers.
Slice them into nests.
Cook them in a pot with plenty of salted water. After immersing them, just boil them so that they are cooked.
Saute them in a pan with your plum sauce.
Saute the pasta in a pan
Impatient and good appetite !!
My pairing with wine? Certainly risky and dictated by the fact that I wanted a Piedmontese wine and you know, the desires are not discussed!
Barolo Cluè 2007 from Nebbiolo grapes. The soft tannins made the pairing quite pleasant. The elegance of the wine has managed in a way not to invade the plate in a comprehensive way. The result was a very pleasant evening!
You can find the wines of the Coluè winery in my restaurant at the Grotta di Pietracuta.
How to prepare: Tagliatelle all'aglianico with poplar mushrooms
Add the egg and yolk and turn the planetary with the leaf - or start manipulating by hand. Meanwhile, boil a half glass of Aglianico to dealolize it. Then pass it in a cold bowl, and pour drop by drop into the dough. It takes about a cup to get a colorful dough but still firm and compact.
Take the dough out of the bowl and let it rest for an hour.
After a while, pass pieces of dough between the rollers, until you get tongues that are not too thin, 2/3 of the thickness of the crown. Let dry for at least half an hour.
Now go to the drawing and finally flour.
Heat the pan and generously rub a clove of peeled garlic on the bottom. Pour the oil and with the movement of your wrist turn it so that it heats up and flavors.
After cleaning the mushrooms well, chop them coarsely, and put them in the pan, sautéing them for a couple of minutes.
Cook the noodles in boiling salted water and drain al dente. Fry them in the pan with the mushrooms, possibly soaking them in cooking water and a tablespoon of oil. A turn of pepper and chopped parsley before bringing to the table these delicious mushroom noodles.
Noodles with cream, sausage mushrooms and saffron
For 4 people
Cream of porcini mushrooms 125 ml
Fresh egg noodles 350 g
Garlic 1 clove
Red wine 1/2 glass
Poplar mushrooms 250 g
Porcini Mushroom Cream
Cream Chef with Porcini Mushrooms has the intense flavor d.
If you want a very appetizing dish, great for winter, the noodles with mushroom sauce, sausage, Chef mushroom cream and saffron they are the perfect first to enhance the good scents of the season.
It's one easy and fast recipeand to be realized: the decided flavors combine with taste and, with Chef mushroom cream, you will add a delicate and creamy touch, which will make your first course perfect for adults and children with demanding palates. It can be the right recipe for a structured menu but also for a lunch or dinner with little notice.
Mushroom and sausage noodles are an excellent and tasty first course to serve for lunch, or for dinner, if you want to enjoy a dish full of taste and flavor. The preparation described here is simple to carry out, so much so that all the steps of the process are described in great detail. For a successful dish, you can follow our advice, such as making a light stir-fry with a finely chopped clove of garlic or, if you want, with a peeled white onion and cut into very thin strips.
This will add a note of flavor not indifferent to your seasoning, so much so that it makes the dish you are going to serve even tastier. In addition, in this recipe, poplar mushrooms are used, which go very well with the taste of the sausage, but you can also choose to use another type of mushroom, such as, for example, champignon mushrooms or porcini mushrooms.
Both of these types go well with meat and some types of spices, such as saffron. Noodles, then, are a format of pasta that is generally used for their ability to pick up the sauce well: in fact, the rougher the dough dough, the more porous it is and, as a result, the better the sauce.
In addition, when you sauté the pasta with the sauce, if you want, you can add a whole bunch of parsley, or chopped parsley, so as to give a note of freshness to the whole dish. If, on the other hand, you want to enjoy a first course with mushrooms, saffron and sausage with a more flavorful addition, then you can sprinkle the noodles with ground black pepper, or always with pepper, but served in grains. In addition, you can dust the pasta with grated pecorino cheese or flaked Parmesan cheese, depending on your taste. By doing so, you will have prepared an excellent first course, ready to be enjoyed.
Gently clean the mushrooms, trying to remove all the earth, then slice only the larger ones, leaving the small ones whole. Peel the sausage. Clean and finely chop both the shallots and the garlic and then brown them in a large pan with a little oil. Add the sausage, shell it with a spoon and brown it. At this point add the mushrooms and cook, blending with the wine. Add salt and pepper.
Now add the cream to the Chef mushrooms and cream for a few minutes to flavor. Separately, dissolve the saffron in a cup of hot water. Once melted, add it to the sauce in the pan.
Cook the fresh pasta in boiling water already salted. Once you’ve drained it, al dente, very well, sauté the noodles in the pan with the seasoning. Add a little fresh thyme and whisk. Noodles should be served hot with a drizzle of crude oil.
This one that you find described is the basic recipe of the poplar ragout that is used as a base both to cook risottos and to season pasta starters that I prefer fresh to egg and long format for me his death is with the noodles pulled rather thin . I spend just two words on cultivated poplar mushrooms that are almost always available, and that although grown retain a nice aroma giving us pleasant recipes, they are certainly not comparable to nails born in nature but the sauces obtained give good organoleptic results. So as I say a few lines above in my opinion among the cultivated poplars are the mushrooms with the strongest flavor, but look for a package that has spent on the fridge no more than 48 hours (24 is better) because then they are "saddened", they lose their crunchiness, they probably dehydrate too much and acquire a slightly woody consistency. If you find them nice fresh protect them by removing most of the stem, then give them a quick rinse to remove any residue from the growing substrate and they are ready to use. The poplar ragout is prepared by trifoliating them with extra virgin olive oil, garlic and a little onion, sautéing for 4 -5 minutes on a high flame and blending a little white wine. Once the alcohol has evaporated, salt and pepper with black peppercorns and add the finely chopped parsley. If you want them white, stretch them with a little vegetable broth and let them cook slowly for about ten minutes, adjusting at the end of the salt. If you prefer a red poplar ragout like me, do the same steps but add some good date paste and use less broth, then continue cooking for about ten minutes and the sauce will be ready. Last news if the poplar ragout is used as a base for a risotto, tighten it a little more if instead you decide on the noodles, leave it a little more liquid because the egg pasta absorbs a lot and the whole thing would end up being too dry. I give a nice dusting of Parmesan cheese on the noodles but as usual it all depends on personal tastes.
Ingredients: 250 g of cultivated poplars, 1 clove of garlic, 1 2 small golden onion, 1 tuft of parsley, 250 g of tomato puree, 1 2 glass of white wine, 1 ladle of vegetable broth, a nice round of extra virgin olive oil, to taste salt and black pepper.
Preparation time: 10 minutes. Cooking time: 15 - 20 minutes. ress: ragù for 2 portions of noodles.
Divide the tufts of poplars trying to remove most of the crop substrate residue.
Cut most of the stems and give a quick rinse.
Prepare the garlic and onion stir-fry and let it simmer.
When it starts to smell, add the poplars, sauté them for 4 & # 8211 5 minutes, salt and pepper and add two fingers of dry white wine.
Add the parsley and lower the heat, leaving to season for a couple of minutes.
Add the raw puree and lengthen with a ladle of vegetable broth.
Cover the pan and simmer for about 15 minutes.
When the poplars are soft, tighten the ragù to the desired point and adjust if necessary with salt.
I used it to season two nice portions of egg fettuccine.
& Egrave always the right time to enjoy a delicious tmushroom agliatella. It is a magical dish, which suits all palates, even the most demanding. Its preparation is fast, indeed very fast, and if you do not have the opportunity to make homemade noodles by hand, you can opt for an industrial pasta! Egrave is a first course closely linked to the Italian culinary tradition and is found more or less in every region. Try this version that they left us on the Cookaround forum and if you love mushrooms we invite you to try the recipe for risotto with mushrooms: delicious!
How to clean and cut mushrooms
Cleaning mushrooms is as easy as it is important. Avoid washing your mushrooms with water for lack of time if you do not want to damage them. It is far preferable to clean the mushrooms in two stages:
Phase 1. If you have fresh mushrooms at your disposal, it is very likely that they will hide parasites that you cannot find with the naked eye. Then place the mushrooms upside down on a newspaper page, the smell will disturb them and push them up the stem. In this way you can eliminate them by cutting the earthy part directly.
Advice: It is preferable to perform this operation in a cool place and not too bright.
Phase 2. With the help of a clean, damp cotton cloth, gently rub the surface of the mushroom to remove the earthy parts. If you find stains on the mushrooms, it’s best to remove them by scraping with the help of a smooth-edged knife. It is now possible to separate the head from the stem by rotating it and cleaning it in the same way inside it.
At this point you can cut the mushrooms according to your preparation. Place the stem on a cutting board and cut it according to its length before also cutting its head into small slices.
Pumpkin noodles and poplars
Christmas is over but we are still largely in a festive mood and eating with the family. Today I want to tell you a simple recipe:
Pumpkin noodles and poplars
The magic is in the beautiful story, suitable for this period. You know I live in the Marche and you are all aware of the situation in central Italy after the earthquake, in fact the earthquakes, which from August to the end of October marked the history of this wonderful land. I do not want to be here to distress you with terrifying stories but I want to tell you about the strength and the will to start again. There are many initiatives, often started by individual citizens, born to help producers in the affected areas. With some blogger friends we have created a page of verified references of companies from all affected areas, if you want you can buy excellent products. who find more information. Then there are stories like that of The Pasta di Camerino, a company strongly linked to the territory so much to support it with new investments and a new production since 2017. It has also realized a beautiful project in support of their region of birth with the initiative #marchedaricordare telling dishes of tradition and local excellence . I had the pleasure and honor of contributing recipes that will become a beautiful e-book.
The pumpkin and poplar noodles
Today they are their production together with the pumpkin of my uncle's garden. and poplars, as I told you a few days ago in this recipe, were a recent discovery and a love at first sight.
A simple dish that you can prepare quickly but that has all the flavor of a Marche Sunday.
Noodles and poplars
Poppies are among the mushrooms I appreciate the most. If you find enough you can season the noodles. We, here in Romagna, do it this way.
- poplar mushrooms
- noodles (homemade)
- come over
- two flakes of lemon peel (yellow only).
Clean the mushrooms, discarding almost the entire stem, too leathery, cut them into strips.
Chop a bunch of parsley.
In the skillet, fry a clove of garlic cut in half in EVO oil.
Discard the garlic and add the mushrooms. A little salt (better the vegetable nut), a good splash of wine and cook for at least 10 minutes (adding a little water if needed).
Toss the pasta that you have meanwhile cooked separately in salted water, add two tablespoons of cooking water, chopped parsley, lemon peel flakes, plenty of grated Parmesan cheese. Saute for a minute and serve.
Noodles with poplars
320 g of fresh egg noodles
400 g of poplar mushrooms
1 red onion
1 rib of celery
half a glass of port
12 sage leaves
60 g of flour
50 g of butter
half a glass of oil
Clean the mushrooms, removing them
of the earthy part, then wash and dry them. Peel a squash, grate it and chop it.
then fry them in a pan with butter. Peel the red onion and cut it into thin slices.
Add the onion slices to the stir-fry, brown them, add the mushrooms and season for 5 minutes.
Scent with the port and let it fade. Lower the heat and cook for 30 minutes.
Stir in a bowl
the flour with half a tablespoon of oil, 1 dl of cold water and the albumen whipped in thick snow with a little salt.
Dip the sage leaves in the batter, first washed and dried, and fry them in the remaining boiling oil.
Boil the pasta in boiling salted water, drain it al dente, pour it into the mushroom pan, pan everything for
a few moments, then serve it very hot, sprinkled with fried sage leaves.