Italian
Tagliatelle with Porcini Mushrooms and Grana Padano Fondue
by Chef in Camicia · 306K subscribers on YouTube
Today we meet Nonna Olga from Valtellina, who prepares delicious tagliatelle with porcini mushrooms and a creamy fonduta of Grana Padano DOP. A simple and traditional recipe from the north of Italy.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 2
- Difficulty
- easy
Ingredients
13 items- Flour
- SaltA pinch
- EggsFresh mountain eggs
- Water(optional) — Only if needed
- Porcini MushroomsFresh porcini mushrooms
- GarlicA clove or two
- ButterA knob
- OilExtra virgin olive oil
- ParsleyFresh parsley, chopped
- PepperTo taste
- White Wine(optional) — Optional splash
- CreamFor the fonduta
- Grana Padano DOPFreshly grated
Method
- Prepare the fresh pasta: make a well with the flour, add a pinch of salt, the eggs, and a little water if needed. Mix and knead until smooth. Let rest for 30 minutes.
- Meanwhile, clean the porcini mushrooms with a damp cloth, do not wash them. Slice into thin pieces.
- Prepare the mushroom sauce: heat a little oil and garlic in a pan. Add a knob of butter, then the mushrooms. Season with salt and pepper. Optionally add a splash of white wine. Cook for about 10 minutes, adding chopped parsley at the end.
- Prepare the fonduta: heat the cream in a small saucepan. When it is about to boil, grate in the Grana Padano cheese and stir until smooth and creamy.
- Roll out the rested dough with a pasta machine (or rolling pin) and cut into tagliatelle.
- Cook the tagliatelle in salted boiling water for 6-7 minutes. Drain.
- Plate the pasta: place the tagliatelle on a plate, top with the mushroom sauce, then drizzle with the fonduta. Garnish with fresh parsley.
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.
