Italian
Pasta and Potatoes Boscaiola
by Chef in Camicia · 306K subscribers on YouTube
A creamy one-pot pasta dish featuring broken fusilloni, potatoes, and mushrooms, finished in the oven with a runny egg. Inspired by the boscaiola style.
- Difficulty
- easy
Ingredients
12 items- Olive OilExtra virgin olive oil, for sautéing
- 1 pcsSpring OnionSpring onion, finely chopped; green part reserved for garnish
- 1 pcsGarlic1 clove, finely minced or sliced
- PotatoesMedium potatoes, peeled and cut into small cubes
- 300 gFusilloniBroken into smaller pieces before cooking
- SaltTo taste
- PepperFreshly ground black pepper, to taste
- MushroomsMixed mushrooms (e.g., champignons, porcini), cleaned and sliced
- ButterA knob for sautéing mushrooms
- Young PecorinoYoung pecorino cheese, freshly grated
- 2 pcsEgg1 per serving; placed in the center of the cocotte before baking
- ParsleyFresh flat-leaf parsley, chopped, for garnish
Method
- Break the fusilloni pasta into smaller pieces.
- Finely chop the spring onion (cipollotto).
- In a large pan, heat a drizzle of olive oil and sauté the spring onion until softened.
- Peel and cut the potatoes into small cubes, add to the pan and cook for a minute.
- Add the broken pasta, cover with water (about 2-3 cm above the pasta), season with salt and pepper.
- Cook over medium heat for 7-8 minutes, stirring occasionally, until the pasta is al dente and the mixture is creamy.
- Meanwhile, clean and slice the mushrooms.
- In a separate pan, heat a little oil and a knob of butter, then sauté the mushrooms until golden.
- When the pasta is ready, add the sautéed mushrooms and a generous amount of grated young pecorino cheese. Mix well.
- Preheat the oven to 200°C (400°F).
- Transfer the pasta mixture to a cocotte or small ovenproof dish. Make a well in the center and crack an egg into it.
- Bake for exactly 4 minutes, until the egg white is set but the yolk remains runny.
- Remove from the oven, garnish with chopped parsley and the green part of the spring onion. Serve immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
