Passatelli with porcini mushrooms and thyme
There is an ingredient that pairs perfectly with all the traditional first courses of Emilia-Romagna. Which one? Porcini mushrooms! Thanks to their delicate yet intense flavor, they have always been a staple mushroom in our cuisine. You have surely tried them with tagliatelle or tagliolini, but… with Passatelli?
This typical pasta from Romagna, made with eggs, Parmigiano Reggiano PDO, and breadcrumbs, is exceptional with any sauce, but it is with porcini mushrooms that it truly shines. Want to find out how to make this recipe right away? Here is everything you need!
HOW TO PREPARE PASSATELLI WITH PORCINI MUSHROOMS AND THYME
Ingredients for 4 people
- 2 packs of Passatelli by Pasta Fresca Rossi
- 450g of porcini mushrooms
- 2 cloves of garlic
- Extra virgin olive oil, salt, pepper to taste
- Fresh thyme
Preparation
- Let's take care of cleaning the porcini mushrooms right away. Take a damp cloth and clean the mushroom cap, remove part of the outer skin and the end of the stem. Then cut them into slices.
- Now take a pan, add a drizzle of extra virgin olive oil, the unpeeled garlic cloves, and a sprig of thyme. Cook for about 5 minutes and remove the sprig of thyme and the garlic.
- Add the sliced mushrooms and cook. Now that the mushrooms are ready, take half of them and blend them together with a few tablespoons of vegetable broth to form a sauce.
- Now that the seasoning is ready, cook the passatelli following the instructions on the packaging, drain them, and add them to the pan with the mushrooms.
- Add the porcini cream, mix gently, and serve with a few more thyme leaves.