Pasta Alla Boscaiola Food

PASTA ALLA BOSCAIOLA

Pasta alla Boscaiola image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup dried porcini mushrooms
2 cups chicken stock or vegetable stock, for vegetarian preparation
5 to 6 tablespoons EVOO
1/2 cup diced pancetta or guanciale or 1/2 pound sweet sausage, optional
1 pound maitake/hen of the woods mushrooms or mixed mushrooms, trimmed or pulled into pieces or sliced
3 stems fresh rosemary
3 stems fresh sage
3 shallots, finely chopped
4 large cloves garlic, grated, sliced or chopped
Salt and coarse black pepper
1 cup white wine
1 can (14 ounces) Italian tomatoes or diced tomatoes
1 to 1 1/2 cups passata or tomato puree
3 tablespoons heavy cream or butter, optional
1 pound pappardelle
1 to 2 handfuls pecorino cheese
1/4 cup chopped flat-leaf Italian parsley

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.

FETTUCCINE BOSCAIOLA

Fettuccine Boscaiola image

Bacon and mushroom cream pasta. Works with any type of pasta! I edited this after Ninna's review, since I also never use butter and don't think bacon needs to be cooked in butter. To make it lighter, use evaporated milk instead of cream. Aussie measurements (1 tbsp = 20mls)

Provided by Chickee

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

cooking spray
4 slices bacon, cut into small pieces
1 brown onion, chopped finely
1 -2 garlic clove, crushed
150 g button mushrooms, thinly sliced
300 ml cream
1 tablespoon cornflour, mixed with
2 tablespoons cold water
1/4 cup fresh parsley, chopped
2 tablespoons grated parmesan cheese
salt and pepper
500 g fettuccine pasta (to serve)

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.

Nutrition Facts : Calories 656.6, Fat 31.1, SaturatedFat 16.9, Cholesterol 183.8, Sodium 168.3, Carbohydrate 76.1, Fiber 1, Sugar 1.8, Protein 19.1

PAPPARDELLE ALLA BOSCAIOLA

Pappardelle Alla Boscaiola image

There are many version of Boscaiola all over Italy depending on the region, but the ingredient they ALWAYS have to have are mushrooms.

Provided by MsPia

Categories European

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb pappardelle pasta, fresh
6 slices bacon, chopped
1 ounce dried porcini mushrooms
3/4 lb wild mushroom
2 shallots, minced
3/4 lb canned tomato
1 tablespoon parsley, chopped
1 garlic clove
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
4 tablespoons olive oil
1/2 cup white wine
salt & pepper
1/2 cup heavy cream
1/3 cup parmesan cheese, freshly grated

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.

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