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Truffled Tagliatelle

Truffled Tagliatelle

Truffled Tagliatelle with Wild Mushrooms

Recently I took a trip to the picturesque town of Merano in the far north of Italy. Unfortunately I was not able to sample the regional delights as I was on a detox at the world famous Henri Chenot Retreat.  However, I did fill my suitcase to brimming with wild mushrooms,: Porcini, Chanterelles and Morels, twenty year old Balsamic vinegar, fragrant truffle oil and a variety of dried pastas, in the hope that I could recreate something of the region from the comfort of my own kitchen.

What I will say is that dried mushrooms are a true store cupboard saviour when it comes to rustling up a quick meal, that really packs a flavour punch.

Serves 2

Ingredients

  • A couple of large handfuls of dried mushrooms – ( I used a mixture of Morels, Chanterelles and Porcini )
  • 200g dried pasta – (I brought back some truffle infused tagliatelle but you could use normal pasta and add a good quality truffle oil at the end of cooking)
  • 1tbsp Butter
  • Handful of chopped Parsley
  • Good quality Olive oil
  • Parmesan cheese freshly grated– 70g
  • truffle oil to taste

Method

Finely chop your parsley and boil some water in a large pan.

Start by soaking the mushrooms to rehydrate them.  In hot (not boiling) water for around half an hour.  Once soft to the touch drain in a fine sieve reserving the cooking fluid. Gently run the mushrooms under cold water, you must make sure they have absolutely NO grit on them as this will instantly ruin your dish.

Add the reserved mushroom fluid to your boiling water and cook the pasta according to it’s instructions. The water should be heavily salted.  If you have ever tasted seawater then this is what you are after.

Dab your mushrooms dry with kitchen roll. Mushrooms retain a lot of water and you don’t want their flavour diluted.  Chop roughly, heat a tablespoon of butter in a frying pan and saute over a medium to high heat.  Once they have a little colour on them add the parsley and stir.

Drain the pasta, reserving a spoon of cooking liquid, add the buttery mushrooms a few generous glugs of Extra Virgin Olive Oil and finish with a healthy grate of Parmesan. Enjoy x

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Try and buy the best quality dried mushrooms

Make sure that once your mushrooms have been soaked and drained they retain no grit

Generously salt the water you cook your pasta in and aim for your pasta to be al dente

Use the best quality most fragrant Extra Virgin Olive Oil

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