September is synonymous with Porcini mushrooms
Known as “the lords of the woods,” Porcini are treasures in the autumn kitchen. Mushrooms are undoubtedly a delectable ingredient, and they can help you get creative in the kitchen.
Porcini mushrooms (also known as the Cep or Penny-bun Bolete) are one of the tastiest gifts that nature offers us in the autumn months and they can be used in various ways in the kitchen, either raw or cooked.
Porcini mushrooms grow under several different trees and at different altitudes. Starting at 700-800 metres above sea level in a chestnut forest, they grow under oak and beech trees. At 1500 – 1600 metres, they can be found in pine tree forests.
This month we suggest a special pairing for the Porcino: our Gran Selezione. The refined taste of the Porcino pairs exceptionally well with a full-bodied wine, as it brings out its full flavour and sweetens its taste.
So, here is a simple but tasty recipe: tagliatelle with porcini.
As far as the tagliatelle is concerned, choose a high quality fresh egg variety. Tagliatelle generally doesn’t need to be cooked for long, but check the packaging to ensure the correct cooking time.
- Once the water boils and you’ve added a generous pinch of coarse salt, add the tagliatelle.
- In the meantime, we suggest you get your delicious porcini ready: clean them carefully by rinsing them under running water. Slice them thinly and put them aside. Now, get your non-stick pan ready by heating some oil with a crushed clove of garlic and a pinch of chopped parsley. Then add the mushrooms.
- Cook them on low heat for about 10 minutes and when they’re almost cooked, add a pinch of whole sea salt or pink salt. They are now ready to add to the pasta.
If you’re feeling bold, add a tablespoon of cream. This will make it sweeter and creamier, as well as help mix the pasta sauce.
Lastly, add the tagliatelle to your exquisite porcini and there you have it! Buon appetito!
