MACCHERONCINI ALLA BOSCAIUOLA
Okay, here's the story. I've been holding off on posting this recipe, namely because unless I go out in the woods and pick my own mushrooms, this would be an extremely expensive dish. (Doesn't look like I'll be having any time in the near future to go mushroom harvesting, what with my conflicting coffee dates and hair salon appointments...) I dedicate this recipe to you mushroom foragers out there in Zaarland and Beyond. Note that the white truffle specified in this recipe is referring to the Oregon white truffle described as having the taste of "a strange mix of pineapple, port, rich soil and chocolate." You will have to substitute accordingly using local mushrooms in your area. Recipe comes with a good pedigree-Chef Michael Hart of the Donatello Restaurant in San Fransisco. Ladies and Gentlemen I present to you: Pasta in the Style of the Woodcutter's Wife: (Please turn off all cell phones.)
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl soak the porcini mushrooms in warm water for about 20 minutes. Squeeze dry and *RESERVE SOAKING WATER*.
- In a large saute pan heat the butter until melted. Add the porcini mushrooms and cook until golden.
- Stir in the whipping cream and reserved mushroom soaking liquid.
- Cook the mixture until thick enough to coat the back of a spoon; approximately 10 minutes.
- In a large stock pot bring salted water to a boil and cook the pasta until al dente. Drain the pasta and add to the sauce.
- Add the white truffle and Parmesan cheese, tossing the mixture over low heat as not to burn.
- Season with salt and white pepper to taste. Serve immediately with some vintage wine and crusty bread!
- Yield is estimated.
Nutrition Facts : Calories 1394.7, Fat 83, SaturatedFat 50.5, Cholesterol 281.7, Sodium 886.9, Carbohydrate 120, Fiber 4.9, Sugar 3.3, Protein 42.4
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Jamie Mackay
[email protected]This recipe is a keeper! I'll definitely be making it again.
Kenki Jebri
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious and satisfying dish.
Maxim Zeisz
[email protected]This is my go-to recipe for maccheroncini alla boscaiuola. It's always a crowd-pleaser.
Mee Lay
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite!
Ray Zayt
[email protected]This recipe is a waste of time and ingredients. I would not recommend it to anyone.
Tin Tin Win
[email protected]I'm not sure what I did wrong, but this dish turned out terrible. The sauce was watery and the pasta was mushy.
Divine Iyahen
[email protected]I was disappointed with this recipe. The sauce was bland and the pasta was overcooked.
Rose Mary Naluzze
[email protected]This dish was a little too salty for my taste. I think I'll use less pancetta next time.
Mudassar Mir
[email protected]5 stars!
Clinton Kigen
[email protected]I would definitely recommend this recipe to anyone who loves pasta and mushrooms.
LITTLE FINGER
[email protected]This recipe was easy to follow and didn't take too long to make. I was able to get dinner on the table in under an hour.
Hasaan Hassan
[email protected]I'm not usually a fan of mushrooms, but I really enjoyed them in this dish. They were sautéed to perfection and had a great meaty texture.
Biruk Woldemariam
[email protected]This recipe was a hit with my family! The flavors were rich and complex, and the pasta was cooked perfectly. I especially loved the addition of the mushrooms and pancetta, which gave the dish a nice smoky flavor.