Fettuccine Pasta With Octopus And Porcini Mushroom Sauce Food

FETTUCCINE PASTA WITH OCTOPUS AND PORCINI MUSHROOM SAUCE

Steps:

• To prepare fettuccine with octopus and porcini mushrooms , start by cleaning them: remove the soil from the base with a knife 1 , then clean both the stem and cap with a dry cloth 2 . It is not advisable to wash the mushrooms, as they may absorb water. If very dirty with soil, you can quickly run them under a very light stream of water. Cut the porcini mushrooms into slices about 1/6 inch (4-5 mm) thick 3 .
• Pour a drizzle of oil 4 into a saucepan and sauté a clove of garlic and chili pepper 5 . Add the sliced porcini mushrooms 6 ,
• and add the peeled plum tomatoes 7 ; tomato paste 8 , laurel 9 ,
• then add water 10 and, as soon as it comes to a boil, add the whole octopus (we used an octopus that was already eviscerated and cleaned) 11 and let it cook without a lid for at least one hour. Adjust the salt 12
• and flavor with thyme leaves 13 . After the cooking time has elapsed 14 , boil some water in a large pot and add salt. Then drain the octopus from the sauce, transfer it to a cutting board 15 ,
• and cut it into 1/2 inch (1-2 cm) pieces 16 . Transfer the sauce into the saucepan in which you will season your pasta, remove the garlic and add the pieces of octopus 17 . Continue to cook the sauce over low heat for about 10-15 minutes for it to reduce (it must be a fluid and not too watery). Cook the pasta for the time indicated on the package 18 ,
• then drain it and put it in the pan with the sauce 19 , stir well 20 and serve it steaming and garnished with more thyme 21 .

PASTA WITH PORCINI MUSHROOM SAUCE

Steps:

• Break each mushroom into 2 or 3 pieces.
• Soak them in 1 cup of hot water for at least 20 minutes.
• Melt the butter in a saucepan large enogh to hold the cooked pasta.
• Saute the onions and rosemary in the butter for several minutes, until the onion is translucent.
• Mix in the marsala and cook for 2 more minutes.
• Drain the mushrooms through a coffee filter or several paper towels and reserve the liquid.
• Add 1/2 cup of the mushroom water, all of the mushrooms, and the tomato paste to the sauteed onions. Simmer.
• Mix the cream and parsley into the mushroom sauce and lower the heat to a simmer.
• Add salt and pepper to taste.
• Cook pasta according to package directions.
• When pasta is el dente, drain and add it to the mushroom sauce in the saucepan.
• Add the cheese and toss everything to coat the pasta evenly.

PORCINI MUSHROOM PASTA

Steps:

• In a large skillet, saute onion and garlic in oil and butter until very soft.
• Add wine, stock, mushrooms & juice, thyme, parsley and cumin and simmer until slightly thicken.
• Salt and pepper to taste.
• Pour over fettuccine or pappardelle noodles.
• Garnish with tomato, basil and cheese.

FETTUCINE WITH PORCINI MUSHROOM SAUCE

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until beginning to brown, about 4 minutes. Add mushrooms and stir to coat. Add broth and cream and bring sauce to boil. Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes. Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes. Season sauce with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking water. Return pasta to pot. Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry. Season with salt and pepper. Serve, passing cheese separately.