I associate the memory of the first taste of some foods among the keenest gastronomic moments of my life.
For example, with oysters, it was a disaster. They were exceptionally high in quality and fresh, but my palate and stomach expressed a different opinion.
The experience with porcini mushrooms was of the opposite sign.
I was with family at a historic restaurant in the Romagna Apennines near the Tuscany border, where my father was born and raised.
A waitress with wide hips and an even more generous smile brought two small metal flames that smelled of fried food, rosemary, and something else I did not recognize but found intriguing. I stood uncertain for a while before grasping at something my gaze could not decipher.
Encouraged to taste, I did. Since then, I have eaten porcini, and mushrooms in general, fried dozens of times. Noticing my ardor to eat them, my parents said I had to order the grilled porcini cap.
The expression sounded so majestic that without a second thought, precise and composed as children can be when they feel they are doing something grown-up, I ordered the waitress “grilled porcini and steak.”
My order meant I wanted many porcini, and all the adults burst out laughing. Mom said that one porcini would be enough.
The tasting of the second porcini dish also completely satisfied my palate.
My love for mushrooms was born this way at an autumn Sunday lunch.
At that time, at 12:30 p.m., people were already at the table and, between appetizers and after-lunch liqueurs, In Italy called ammazzacaffè, the adults would leave the main entrance after a few hours. Sometimes, it was already late afternoon. And I was already running with my sister, or alone, in the village square that the restaurant overlooked.
I always cook mushrooms with great pleasure, although the perfect simplicity of grilled porcini is unsurpassed.
Dried porcini mushrooms pasta dough
The resourceful, respectful Italian approach to seasonality and how it informs the cuisine is endlessly inspiring to me.
It’s part of the education I received.
And since I started making homemade fresh pasta, I often apply the concept of seasonality to this preparation as well.
Pasta dough is a brilliant vehicle for seasonal ingredients.
In spring, the sfoglia is pea-green in color. In fall, I find irresistible the golden orange hues that pumpkin gives the dough once I roll it out.
And since I like to experiment and make pasta dough based on what’s available, I turned good dried porcini mushrooms into powder to mix with flour and eggs.
I found the typical shades of autumn colors, such as the brown of tree bark and the golden green of leaves.
I have chosen to make tagliatelle. You can also use it to make tagliolini or stuffed pasta. Thinking about the filling, remember that that pasta has the same scent and flavor as porcini mushrooms, so opt for flavors that enhance those of the forest.
Buona cucina, Monica
Food Tips
For stuffed pasta, I recommend using ricotta or potatoes in the filling.
For a sauce, consider ingredients such as speck, bacon, sage, and shallots. The ones you see in the picture are butter, bacon, and shallots.
Mushrooms recipes from the blog
- My reinterpretation of the typical Pugliese casserole consisting of mussels, potatoes, and rice is with rice, potatoes, and mushrooms. It is perfect to warm up any cold day.
- Braised mixed mushroom stew is an unusual dish. Try it without forgetting the bread for the scarpetta.
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Dried porcini mushrooms pasta dough recipe
Ingredients
- 20 g dried porcini mushrooms Clean the porcini with kitchen paper or a brush, without rehydrating them.
- 280 g 00 flour
- 3 eggs
Instructions
- Pulverize dried porcini mushrooms in a food processor until reduced to a powder.
- In a bowl, mix flour and porcini mushroom powder.
- Combine the flour and mushroom powder with the eggs in a bowl and mix.
- Using a fork, gradually incorporate the flour into the well in a circular motion until large breadcrumbs form.
- From that point, knead the dough on a clean surface until smooth, firm, and well-combined, about 15 minutes.
- Wrap the dough tightly in plastic and allow it to rest for at least 30 minutes and up to several hours at room temperature. If storing overnight, refrigerate, then bring back up to room temperature before use.
- After resting, flatten the ball with the palm of your hands.. Roll it out thinly with the rolling pin or the pasta machine.Cut tagliatelle with a knife.
- Let rest the pasta for at least 30 minutes or overnight out of the refrigerator, placing the tagliatelle on a floured tray.
