Nestled in the heart of the Italian Alps, Trentino is famous for its spectacular landscapes, rich cultural heritage, and, above all, its mouthwatering cuisine. When one thinks of Trentino culinary offerings, Tagliatelle ai Porcini rises to the top — a simple yet decadent dish featuring handmade pasta and the revered porcini mushroom. This article will walk you through the detailed steps to prepare this extraordinary dish, bringing the flavors of Trentino into your kitchen.
Ingredients:
For the Tagliatelle:
300 g of allpurpose flour (plus extra for dusting)
3 large eggs
A pinch of salt
For the Porcini Sauce:
400 g of fresh porcini mushrooms (or rehydrated dried porcini)
2 tablespoons of extra virgin olive oil
2 garlic cloves, minced
1 small onion, finely chopped
100 ml of vegetable or chicken broth
50 g of grated Parmesan cheese (plus more for serving)
Fresh parsley, chopped (for garnish)
Salt and freshly ground black pepper to taste
StepbyStep Instructions:
Step 1: Making the Tagliatelle
1. Prepare the Dough:
On a clean work surface or in a large bowl, make a mound of flour. Create a well in the center and add a pinch of salt and the eggs.
Use a fork to beat the eggs gently, gradually incorporating the flour starting from the inner rim of the well. Continue until the mixture is too stiff to mix with a fork.
2. Knead the Dough:
Bring the dough together with your hands and knead it for about 810 minutes until it becomes smooth and elastic. If the dough is sticky, add a little more flour. Wrap it in plastic wrap and let it rest for at least 30 minutes.
3. Roll the Pasta:
After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin, to a thickness of about 12 mm. Dust with flour to prevent sticking.
4. Cut the Tagliatelle:
Fold the rolled pasta over itself a few times and then slice into strips about 1 cm wide. Unravel them to form long strands of tagliatelle. Dust with flour and set aside.
Step 2: Preparing the Porcini Sauce
1. Clean the Porcini:
If using fresh porcini mushrooms, clean them with a damp cloth to remove any dirt. If using dried porcini, rehydrate them in warm water for about 30 minutes, then drain and chop.
2. Sauté Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until they become translucent and fragrant (about 34 minutes).
3. Cook the Mushrooms:
Add the porcini mushrooms to the skillet. Cook for about 57 minutes, stirring occasionally, until they are tender and have released their juices.
4. Create the Sauce:
Pour in the broth, stirring to combine. Season with salt and black pepper, and let the sauce simmer for another 510 minutes until it thickens slightly. Stir in the grated Parmesan cheese until melted and well combined.
Step 3: Combining and Serving
1. Cook the Tagliatelle:
In a large pot of salted boiling water, cook the tagliatelle for about 23 minutes, or until al dente. Fresh pasta cooks faster than dried, so watch it closely.
2. Combine Pasta and Sauce:
Using a slotted spoon or a pasta fork, transfer the tagliatelle directly into the skillet with the porcini sauce. Toss gently to coat the pasta evenly in the delicious mushroom sauce.
3. Plate and Garnish:
Serve the tagliatelle ai porcini immediately, garnished with freshly chopped parsley and extra Parmesan cheese on top.
Final Thoughts
Tagliatelle ai Porcini is more than just a dish; it’s a culinary experience that embodies the rustic charm of Trentino’s cuisine. With its combination of fresh pasta and the earthy flavors of porcini mushrooms, this recipe is sure to transport your taste buds straight to the Italian Alps. Whether you enjoy it as a cozy family meal or a standout dish for guests, this dish captures the essence of Trentino’s rich gastronomic culture. Bon Appetit!