Pasta Alla Boscaiola Food

PAPPARDELLE ALLA BOSCAIOLA

Steps:

• Steep the dried mushrooms in warm water for 20 minutes, then mince them and add them to the cultivated mushrooms. Strain the steeping liquid, since it may contain sand, and add it to the sauce as well.
• Clean and dice the mushrooms.
• Sauté shallots , bacon and herbs for a few minutes in 4 tablespoons of oil in a casserole. Add the mushrooms, cook another minute, and then add a half cup of wine and the tomatoes.
• Season with a little pepper add mushroom reserved liquid and simmer the mixture over a very gentle flame for a 15 minutes.
• In the meantime bring pasta water to a boil, salt it, and cook the pappardelle.
• Add heavy cream to the sauce and simmer for another 5 minutes.
• Drain the pappardelle and season them with the sauce; serve them with grated cheese.

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.

LOW-FAT PASTA BOSCAIOLA

Steps:

• Cook pasta in a large saucepan as per packet directions until just tender.
• Blend cornflour and 1 tbl of evaporated milk until all lumps have dissolved. Add remaining milk, stock and season with salt & pepper.
• Heat a non-stick frying pan over medium-high heat. Add bacon and onion and spray lightly with oil. Cook, stirring, for 5 minutes or until golden.
• Add garlic to pan and cook another minute.
• Add mushrooms, cover, and cook for 4 minutes or until tender, stirring every minute.
• Drain pasta and set aside. Place milk mixture in saucepan used for pasta and place over medium heat. Cook, stirring, until sauce just comes to the boil.
• Reduce heat to low and add pasta, bacon mixture and parsley. Toss until heated through and serve 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.