Fettuccine with porcini mushrooms. This partner recipe comes from the Antinori family and is one of those recipes that proves that it can be easy to put a fantastic Italian dish on the table with minimum effort. Key to the success is, as often, the quality of the ingredients, in this case fresh porcini mushrooms, and home made egg pasta. If you do not want to make your own pasta then buy the best quality you can find, either fresh of dried. Make sure to buy a ribbon shaped pasta, like fettuccine, tagliatelle or even pappardelle. The quantity is for 6 persons and as wine, we recommend the Marchese Antinori Chianti Classico Riserva DOCG ( but any other Chianti wine is Ok ).
INGREDIENTS:
1 pound 2 oz. fresh porcini mushrooms
1 shallot
1 clove garlic
5 tablespoons olive oil
2 sprigs of small-flowered nipitella (sometimes called calamint; thyme may be substituted)
½ cup cream
3 tablespoons grated Parmesan
Salt and freshly ground black pepper
1 pound 5 oz. fettuccine all’uovo
INSTRUCTIONS:
1. Clean the mushrooms with a small sharp knife and a brush (avoid washing if possible). Separate and dice the stems, setting the caps aside.
2. Thinly slice the shallot and sauté it with the whole garlic clove in some of the olive oil. Add the nipitella mint and the diced mushroom stems, cook over medium heat for about 10 min.
3. Slice the mushroom caps and sauté them in the remaining olive oil over high heat, then add them to the pan with the stems. Remove the garlic clove and the mint and add the cream, cheese, salt, and pepper.
4. Cook the pasta until al dente, drain, and toss briefly with the mushroom sauce, sprinkle with Parmesan. Serve very hot.