HOW TO: Pasta ai funghi porcini

One day, while living in Florence (Italy), I went together with some italian friends to the woods in Tuscany, where I learnt lots about this delicious type of funghi called "Funghi Porcini".

We picked some, went to my friend's house, and there we cooked some pasta with our hand-collected funghi. Before coming back to Argentina, I bought some chianti wine and dried funghi porcini (which costs about 100 euro/kg o: in Italy) and now, back in my home country, I made a special 100%-Italian lunch for me and my family. Let me share my easy-but-great recipe with you!!

Step 1 Ingredients

As you may know, Italians are used to eating a "primo piato" (ie first dish, containing usually pasta, rice, or soup) and a "secondo piato" (ie second dish, usually some kind of meat or salad). Well, if you're going to serve primo and secondo, then the following amounts are ok for 4 people. Instead, if you'll be serving only one dish, the given amounts will be ok for only 2 persons:

• 500 grams of some kind of pasta. The shape of the pasta may be of your choice (in this example I'm using fusilli). As for the grain, I recomend you use durum wheat semolina since this is the one used by italian.
• 100 grams of butter
• 100 grams of cream
• 1/2 cups of white wine (I used chianti red wine, and it was perfect, but white wine should be equal or better, not worst...)
• 40 grams of dried funghi porcini (this is the same as 350 grams of fresh funghi)
• One or two garlic teeths (smashed, exact amount depends of your taste)
• Some parsley
• Some salt, pepper and broth

Comments

[kwannet]

I made the pasta and sauce exactly as described, and it was absolutely lovely! I used 350 grams fresh mixed mushrooms and one tbs porcini powder. Highly recommended recipe!