Fettuccine al Boscaiola (Fettuccine Woodsman's Style)
Category:
Courtesy of Alabel Chapin, Adapted from Marcella Hazan's More Classic Italian Cooking
Photography of boletes by Nathaniel Chapin
Easy
Email
PrintIngredients
For 4 Person(s)
Recipe
- 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
- Soak the dried mushrooms in the water in a small bowl for at least 30 minutes.
- 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.
- Filter the mushroom water through a strainer lined with a paper towel and reserve.
- 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.
- 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.
- 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.
|
|
|