Fettuccine al Boscaiola (Fettuccine Woodsman's Style)


Courtesy of Alabel Chapin, Adapted from Marcella Hazan's More Classic Italian Cooking
Photography of boletes by Nathaniel Chapin


Fettuccine al Boscaiola (Fettuccine Woodsman's Style)


For 4 Person(s)


  • 1 ounces dried boletus mushrooms
  • 2 cups warm water
  • 3/4 pounds fresh boletus mushrooms
  • 1/3 cups olive oil
  • 4 garlic cloves minced
  • Red chili flakes
  • 1/3 cups serrano ham, cut into very narrow strips (about ¼-in. wide)
  • Salt and pepper, to taste
  • 1 cups fresh or canned plum tomatoes
  • 1/2 cups white wine
  • 1 pounds fettuccine
  • 1/2 cups chopped Italian parsley
  • 1/3 cups Parmigiano-Reggiano, grated

Fettuccine al Boscaiola (Fettuccine Woodsman's Style) Directions

  1. Soak the dried mushrooms in the water in a small bowl for at least 30 minutes.
  2. When they have finished soaking, lift them out carefully without stirring the water. Rinse the mushrooms several times in cold water, chop them finely and set aside.
  3. Filter the mushroom water through a strainer lined with a paper towel and reserve.
  4. Wash the fresh mushrooms and cut them into thin slices without detaching the stems from the caps. Put the oil, garlic and chili flakes in a large sauté pan and place over medium-high heat. When the garlic becomes a deep golden color, remove it with a slotted spoon and reserve.
  5. Place the ham in the oil and cook for 1 minute, then add the reconstituted mushrooms and their water. Cook until most of the liquid has evaporated. Add the fresh mushrooms and the salt and pepper and cook for 2 minutes. Add the tomatoes with their juice and the wine, cover the pan and turn the heat to low.
  6. In a large pot of boiling, salted water cook the fettuccine until al dente, drain and add it to the pan of sauce. Raise the heat and toss. Transfer to a serving dish, top with the parsley, golden garlic and cheese, and serve immediately.

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