Fettuccine Boscaiola Food

FETTUCCINE BOSCAIOLA

Steps:

• Heat oil spray in large frying pan.
• Add bacon, onion and garlic. Cook until onion softens, stirring gently.
• Add mushrooms, cook until golden.
• Stir in cream, bring to the boil.
• Reduce heat and simmer until sauce reduces and thickens slightly.
• Add cornflour water, bring to the boil again then instantly reduce heat, stirring constantly as sauce thickens.
• Stir in parsley and parmesan.
• Salt and pepper to taste.
• Pour over boiled hot pasta and mix.
• Serve sprinkled with parmesan cheese.

PASTA ALLA BOSCAIOLA

Steps:

• Place a large pot of water on to boil for pasta.
• Place dry mushrooms in stock in a saucepan and bring to low boil to reconstitute. Reduce stock by half, then set aside.
• Heat 1 tablespoon EVOO in a large pan over medium-high heat, add pancetta, guanciale or sausage and render. When pancetta starts to brown, add the fresh mushrooms.
• Strip and finely chop rosemary. Strip and stack sage leaves and very thinly slice. Add shallots, garlic, salt, pepper and herbs to fresh mushrooms, add 1 to 2 tablespoons olive oil and stir 2 to 3 minutes. Add white wine and reduce by half. Add tomatoes and passata. Remove porcini mushrooms with slotted spoon from stock and add all but the last few tablespoons of stock (where grit may have settled) to the sauce. Reduce the heat under sauce to low simmer. Chop porcini mushrooms and add them to the sauce. Add heavy cream if using and stir.
• Add pasta and salt to boiling water and cook pasta 1 minute less than package direction. Reserve 3/4 cup pasta water and drain pasta.
• Return pasta to hot pot, add some pasta water, the cheese, a little EVOO or butter and half of the sauce and toss vigorously 1 full minute to combine. Use more of the hot reserved water as necessary to loosen sauce if it becomes too thick. Serve family style or in shallow bowls topped with remaining sauce. Garnish with parsley.

CHICKEN BOSCAIOLA

Steps:

• Place a large pot of water on to boil to cook the fettuccine in a later step.
• In a large sauté pan over medium high heat, combine 1 tablespoon each of olive oil and 1 tablespoon of butter until melted and frothy.
• Working in two batches, add in chicken and brown on all sides, about 3-4 minutes per batch. Do not over cook. Remove chicken to a flat plate to cool and stop the cooking process.
• Place the bacon in the same pan and cook until it is crisp. Remove to paper towels and reserve.
• Drain off all bacon fat but reserve two tablespoons, half of which gets used in next step.
• Put one tablespoon of bacon fat and one tablespoon of butter in the same pan and sauté mushrooms for 2-3 minutes or until they just start to give up their liquid. Remove from pan and set aside along with all of the pan drippings.
• Add the second tablespoon of bacon fat and butter into the pan and sauté onions and garlic until the onions are translucent, about 3-4 minutes.
• Add mushrooms and their liquid back into the pan with the onions, add the sherry and cook for one minute scraping any bits from the bottom.
• Add in cream, sour cream, salt, pepper, oregano, basil, parsley and Parmesan cheese. As mixture starts to bubble, reduce heat to medium and simmer 2 more minutes. The mixture will begin to thicken. Reduce heat to low.
• Salt the boiling water and cook fettuccine according to package directions. When draining reserve one cup of pasta water.
• Add cooked chicken and bacon back to sauce, turn heat to low to medium heat and stir.
• Add cooked fettuccine and cook for 1-2 minutes to blend flavors. If the dish is too thick, add a little pasta water until desired consistency is achieved.
• Serve with fresh parsley sprinkled over individual servings.

PASTA ALLA BOSCAIOLA

Steps:

• In a Dutch oven or large sauté pan on the stove, cook the chopped bacon over medium-high heat, stirring often, until browned, about 5-7 minutes.
• Using a slotted spoon, transfer the bacon to a paper towel lined plate or bowl and set aside.
• Add the mushrooms to the pan with the bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes
• Add the onion, garlic, and thyme to the pan and sauté for 5-6 minutes
• Add the puréed tomatoes and white wine.
• Season with salt and pepper.
• Bring to a simmer, then lower the heat to maintain a bare simmer.
• Simmer for 10-15 minutes.
• Meanwhile, bring a pot of salted water to a boil.
• Add pasta and cook until al dente.
• Drain pasta, reserving about one cup of the pasta-cooking water.
• Add the cream to the pasta sauce along with the peas, drained pasta and cooked bacon.
• Bring to a simmer, adding reserved pasta-cooking water as needed to thin the sauce, until the sauce reaches your desired consistency.
• I recommend adding no more than 1-2 tablespoons of cooking water at a time.
• After the sauce reaches your desired consistency, remove the pasta and sauce from the heat and stir in the parsley and cheese.
• Serve additional parmesan cheese on the side for grating over the plated pasta.