For some culinary inspiration, here’s a delicious pasta recipe “borrowed” from my father-in-law, Chef Gianfri. That’s him at Milan’s Scuola di Gastronomia way back in 1973.
It took a lot of peeking over his shoulders for me to get this dish – but it was well worth it. (Don’t tell him I told you how to make it.)
Go ahead and get your new kitchen dirty with this delicious recipe!
Tagliatelle Con I Funghi (Tagliatelle with Mushrooms)
+ 500 grams tagliatelle pasta
+ 500 grams porcini mushrooms – coarsely chopped (if dried, soak in + warm water until softened and wash well before using)
+ 1 garlic clove – chopped
+ a few sprigs of fresh parsley – coarsely chopped
+ ¼ cup extra virgin olive oil,
+ ½ cup white wine
+ ¼ cup heavy cream (optional)
+ salt, pepper
+ parmesan cheese
Heat oil in sauté pan on medium low. Add garlic, sauté briefly. Add parsley, mushrooms and wine, mix together well. (For a richer sauce, add optional cream). Add pinch of salt and pepper to taste. Cook over low heat for about 10 minutes until reduced.
In the meantime, cook pasta until al dente. Drain, then sauté pasta together with mushroom sauce until well coated. Serve with grated parmesan.