Fresh Porcini Aglio e Olio Short Pasta

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Fresh Porcini Aglio e Olio Short Pasta

Staple · Noodle · Italian30 min(Prep 10 min + Cook 20 min) · 620 kcal per serving · 2 servings · Normal

A pasta dish made with fresh porcini bought at a Milan market, finished the way the market vendors taught. No cream is used—garlic, olive oil, and butter bring out the aroma of the porcini, and it's finished with speck (smoked cured ham) and Parmigiano. The pasta is a short pasta (Vesuvio), recommended by the cheese shop at the market. Fresh porcini is also delicious sliced thin and eaten raw in a salad.

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Chef Ropia料理人の世界50 recipes · 481 cooked

Instructions

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  1. Wash the fresh porcini and first cut them in half to check the inside. Check for insects and confirm the mushrooms are fresh.Uses: Fresh porcini mushrooms~5 minWatch the video from 7:00
  2. Put olive oil and butter in a frying pan, add the garlic and porcini, and sauté. You can sauté with olive oil alone, but adding the flavor of butter makes it richer.Uses: Fresh porcini mushrooms, Garlic, Olive oil, Butter~5 minWatch the video from 7:44
  3. As you sauté, the flavorful bits will begin to lightly catch on the bottom of the pan; at that point, add the finely chopped onion.Uses: Fresh porcini mushrooms, Onion~2 minWatch the video from 8:35
  4. Around this point, lower the heat to very low. Once the bits are sticking to the bottom of the pan and it seems it would burn if you went any further, turn off the heat.~2 minWatch the video from 8:43
  5. Let it rest for about a minute with the heat off. The moisture from the porcini and onion steams it, and the flavorful bits stuck to the bottom of the pan scrape off easily, so work them back into the sauce.Uses: Fresh porcini mushrooms, Onion~1 minWatch the video from 8:54
  6. Around this point, add the speck. Keep the heat off; it's enough for the residual heat to just start lightly melting the fat. The sauce is now complete.Uses: Speck (smoked cured ham)~1 minWatch the video from 9:08
  7. Once the sauce is ready, boil the pasta. This time, instead of fresh long pasta, use short pasta (pasta corta) as recommended by the market's cheese shop.Uses: Short pasta (Vesuvio), Salt~10 minWatch the video from 9:19
  8. Add the boiled pasta to the sauce, then add cheese and toss everything together well.Uses: Short pasta (Vesuvio), Parmigiano-Reggiano~2 minWatch the video from 9:59
  9. Plate, and finish by scattering Parmigiano-Reggiano and fresh speck over the top.Uses: Speck (smoked cured ham), Parmigiano-Reggiano~2 minWatch the video from 10:02
  10. For the side salad, combine the salad mix with Parmigiano-Reggiano and thinly sliced fresh porcini, served raw.Uses: Fresh porcini mushrooms, Parmigiano-Reggiano, Salad mix (radicchio, etc.)~3 minWatch the video from 10:17

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