Fettucine aux cèpes de bordeaux Ovino.be

Fettuccine with Bordeaux porcini mushrooms

500g Fettuccine Ciccone

1 clove of garlic

3CS olive oil

About 500g of Bordeaux porcini mushrooms

black pepper

A dish that can be made quickly, unexpectedly, provided you have quality pasta and some porcini mushrooms in the freezer ... (ready in 20min)

Put the pasta water to boil. The old varieties of wheat make more starch so cook your pasta by being generous with water, min 5L of salted water for 500g. At the same time, in a wok or a large pan, brown a clove of garlic in olive oil, add the porcini mushrooms over high heat.

Optional: add minced meat or sausage cut into pieces.

Have a drink of wine.

Once the salted water has boiled, cook the pasta, but stop cooking after a few minutes (5-6), while it is still hard and keep 2 ladles of the pasta cooking water.

Add the pasta to the sauce as well as a ladle of the cooking water, continue to cook, stirring regularly, gradually add the second ladle of water and continue cooking until the pasta is "al dente".

Pepper generously when serving (no, there is no need for crème fraîche).

You will get very tasty pasta with the sauce that "sticks" to the pasta. The fact of having added the cooking water to the sauce and the pasta, indeed allows the pasta to "starch". They will only be better!

This way of finishing pasta cooking takes a bit of practice, you may not be completely satisfied with the result the first time around. For best results, take enough cooking water and gradually add it. Use only the amount you need to make al dente pasta.

Serve with Parmesan and a red wine: Giandon (Il Farneto), Monferrato without sulfite (Castello di Tassarolo), or Terre si San Nicola (Vini di Filippo).

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