Autumn is the perfect time to rediscover the authentic flavors of our Italian tradition, such as "tagliatelle with porcini mushrooms," a simple recipe but deeply linked to the quality of the raw ingredients. In this dish, the undisputed star is the porcini mushroom, king of the autumn undergrowth.
Ingredients (for 4 people)
• 350 g egg tagliatelle (fresh or dried)
• 300 g fresh porcini mushrooms (or 50 g dried, rehydrated)
• 2 cloves garlic
• Fresh parsley to taste
• Salt and black pepper to taste
• 4 tablespoons San Biase Extra Virgin Olive Oil
• (Optional) Grated Parmigiano Reggiano
Preparation:
• Cleaning the mushrooms: If using fresh porcini mushrooms, clean them gently with a damp cloth to remove any dirt (do not wash them under running water, to avoid losing their aroma) and slice them thinly. If using dried mushrooms, rehydrate them in a bowl with a little warm water for 20/30 minutes.
• Preparing the soffritto: In a large pan, heat the San Biase Extra Virgin Olive Oil with the crushed garlic cloves, letting them flavor for a couple of minutes until the garlic is golden.
• Cooking the mushrooms: Add the porcini mushrooms and sauté over medium heat for about 10 minutes, adding salt and pepper to taste and stirring often. At the end of cooking, stir in a handful of chopped fresh parsley.
• Cooking the pasta and finishing: Meanwhile, cook the tagliatelle according to the package directions, being careful to drain them al dente, reserving a ladleful of the cooking water. Transfer the tagliatelle to the pan with the mushrooms, add some of the cooking water, and toss everything together to combine the flavors well. At this point, finish with a generous drizzle of raw San Biase Extra Virgin Olive Oil, which will give the dish an intense aroma and a truly irresistible fruity note.
For an even richer touch, you can add some Parmigiano Reggiano shavings or a sprinkling of aged pecorino cheese.
Tagliatelle with porcini mushrooms are much more than a simple first course: they are a true tribute to autumn. They bring the scents of the undergrowth to the table, and when these decisive flavors are combined with the enveloping aroma of our San Biase extra virgin olive oil, a perfect balance is born, creating a unique experience.
