A reasonably rapid first course requiring a cooking technique easy to apply and unusual for fresh pasta. I line with vegetarian and vegan requirements.
Ingredients
- 320g of fresh fettuccine (with no egg)
- 0.75 liters of vegetable broth
- 3 small Italian garlic cloves (gourmet if black garlic)
- 100g of dried porcini mushrooms
- a bunch of fresh parsley
- 60 ml EVO (Extra Virgin Olives) oil
- salt and pepper as you wish
Needed equipment: a bowl; a wok or a 24cm non-stick pan; a small saucepan; a spatula or tongs and a ladle.
The pasta will be cooked in a pan with few water and not in boiling water. This allows the dish to collect the starch released by the pasta to form a delicious sauce with mushrooms and oil. Fresh pasta is particularly suitable because it is very prone to release starch. Other types of pasta would be less effective.
Fettuccine mushrooms, step by step:
30 minutes before starting, revive the dried porcini mushrooms within a little water in a bowl, water should be changed two or three times. Drain the mushrooms after 30min.
Bring the broth to a boil in a small saucepan.
Chop the parsley.
saute till brown the crushed garlic and a few parsley stalks in the oil over medium heat in a non-stick wok. Remove garlic and stems as soon as the first one begins to color. Add the mushrooms to the hot oil, and bring them to medium heat for two minutes.
After 2 minutes, high the fire and add a ladle of boiling broth.
add vegetable broth until cooked
Add and cook the fettuccine adding the boiling broth when needed. When cooked, season with pepper and chopped parsley. Nest the fettuccine, add the sauce over the nest and garnish with a pinch of chopped parsley. Serve warm/hot.
Montagne Aspre e Gelide 