Fresh pappardelle with mushroom sauce. Some time ago I photographed this beautiful plate of pappardelle, the typical Tuscan egg pasta, topped with plenty of mushroom sauce. Alas, I only photographed this dish because I don't like mushrooms... for me the pasta was topped with an equally good meat sauce.
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Pappardelle (from the Tuscan pappare or, less commonly, from the Provençal papard) are a type of egg pasta very similar to tagliatelle but much wider. They are considered a type of lasagne, in the generic sense of "wide strips of egg puff pastry". While tagliatelle are a type of pasta with a typically Emilian-Romagnola tradition, pappardelle, although influenced by Emilia, are typically Tuscan in tradition. Pappardelle originated in Maremma and from Maremma they took on the strong flavours of sauces with game (wild boar, hare) or with woods (mushrooms). Continue and learn more on Wikipedia
Fresh pappardelle, a type of egg pasta, with mushroom sauce – Pappardelle fraîche, un type de pâtes aux œufs, avec sauce aux champignons – Pappardelle fresca, un tipo de pasta al huevo, con salsa de champiñones – Pappardelle fresco, um tipo de massa fresca, com molho de cogumelos – Frische Pappardelle, eine Art frische Pasta, mit Pilzsauce – Pappardelle tươi, một loại mì ống tươi sốt nấm
Il cereale di base più usato in assoluto è il mais, importato in Europa dalle Americhe nel XVI secolo, che le dà il caratteristico colore giallo, mentre precedentemente era più scura perché la si faceva soprattutto con farro o segale, e più tardivamente anche con il grano saraceno, importato dall’Asia. Continue and learn more on Wikipedia
A good polenta with mushroom sauce – Une bonne polenta sauce aux champignons – Una buena polenta con salsa de champiñones – Uma boa polenta com molho de cogumelos – Eine gute Polenta mit Pilzsoße – Polenta ngon với sốt nấm – 一个好的玉米粥配蘑菇酱 – マッシュルームソースのおいしいポレンタ
Pennette with red mushroom sauce. A nice, tasty, plate of penne with homemade mushroom sauce.
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A plate of penne with mushroom sauce and tomato sauce – Une assiette de penne sauce aux champignons et sauce tomate – Un plato de penne con salsa de champiñones y salsa de tomate – Um prato de penne com molho de cogumelos e molho de tomate – Ein Teller Penne mit Pilzsauce und Tomatensauce – Một đĩa penne sốt nấm và sốt cà chua – 一盘蘑菇酱和番茄酱通心粉 – マッシュルームソースとトマトソースのペンネのプレート
I ravioli al sugo di funghi della trattoria Marchin. Una divagazione dei classici ravioli liguri al ragù di carne è fare i ravioli al sugo di funghi. Se poi si è in autunno i funghi è facile che siano freschi e raccolti nella zona. Tra l’altro sul sito ci saranno diverse foto di funghi freschi che ho trovato andando a cercarli in zona.
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Questi sono dell’ottima trattoria Marchin a Mezzanego.
Il raviolo è un prodotto tipico della cucina italiana. Si può descrivere come un quadrato o tondo di pasta all’uovo ripiegato a contenere un ripieno a base di carne, di pesce, di verdure o formaggio, a seconda delle varie ricette locali. Il raviolo può essere servito in brodo o asciutto accompagnato da sughi o salse. La scelta dipende anche dal tipo di ripieno. Continue on Wikipedia
Marchin Trattoria’s mushroom sauce ravioli – Raviolis sauce aux champignons du restaurant Marchin – Raviolis con salsa de champiñones del restaurante Marchin – Ravioli com molho de cogumelos do restaurante Marchin – Ravioli mit Pilzsauce vom Restaurant Marchin – Ravioli sốt nấm của nhà hàng Marchin
Tagliatelle with mushroom sauce. One of the tastiest and simplest sauces there is: mushroom sauce, this time seasoning a nice plate of tagliatelle.
This is the recipe and Loris' anecdotes:
Dried mushroom sauce.
This sauce, very different from the one made with fresh mushrooms, is part of the inland tradition. Nowadays you can see tagliatelle with porcini mushrooms on the menus of certain restaurants but, at least in the hinterland of the Riviera di Levante, these are the excellent tagliatelle with dried mushrooms that are part of the old tradition of these parts and are made with the addition of tomato sauce. Therefore, apart from being in mushroom season, if this dish is served without tomato, the mushrooms used are certainly frozen, perhaps with the addition of a few pieces of dried ones to give them a little more aroma. Years ago I had a friend from Santo Stefano d'Aveto, now deceased, who was a great trader of dried mushrooms and it is difficult to imagine what a large market there is behind this product... I remember that this friend had a refrigerated warehouse where he kept tons of dried mushrooms that came from all over Europe and that he also kept for many months to sell them when the season and the prices were more favorable. Now many anecdotes related to mushrooms come to mind but I don't want to bore you with these memories of mine. A particular memory is from many years ago when I was in Sicily doing my military service and I had a Calabrian comrade whose family traded in fresh mushrooms. Once, during a short leave, I went with him to his village, Stilo, at a warehouse of his family there were tons of fresh mushrooms that were brought by the locals. The mushrooms were divided by size, quality, type and then treated by wise women who prepared them to be taken to the city and sent to the markets, others were prepared to be put in oil and others were dried. Evidently, in the early seventies, there was not yet the possibility and culture of freezing.
Here, in many restaurants in the first hinterland, excellent dishes of tagliatelle with dried mushrooms (with tomato) are served, as an alternative to the traditional dishes of ravioli with Genoese ragù or pansotti with walnut sauce.
The recipe for making the sauce with dried mushrooms is very simple. First of all you need good quality mushrooms and it is not essential to choose the most expensive ones but the most fragrant ones. I leave the dried mushrooms to soak for a short time in cold water, which I change after a couple of minutes to eliminate any residue of soil and leaves and replace it with more cold water. Separately I fry in the right amount of extra virgin olive oil a little finely chopped onion, a head of garlic, a lightly chopped rosemary and a couple of bay leaves. I then add the mushrooms soaked in the water and chopped to the soffritto. As soon as the mushrooms have warmed up I bathe them lightly with a little white wine, add the right amount of pureed tomatoes and a little salt. When the sauce begins to brown (it is not a long cooking time) I add, if necessary, a little of the second water in which I soaked the dried mushrooms. At the end, I measure and adjust the salt and add a very finely chopped parsley.
I also like to add a little hot chili pepper to the soffritto.
The recipe for making tagliatelle with mushroom sauce at home – La recette pour faire des tagliatelles à la sauce aux champignons à la maison – La receta para hacer tagliatelle con salsa de champiñones en casa. – A receita para fazer tagliatelle com molho de cogumelos em casa – Das Rezept für die Zubereitung von Tagliatelle mit Pilzsauce zu Hause – Công thức làm tagliatelle sốt nấm tại nhà – 在家制作蘑菇酱意大利面的食谱 – 自宅でマッシュルームソースを使ってタリアテルを作るためのレシピ
Polenta con sugo di funghi. Grave mancanza dei questo Photoblog, che spero di aver sanato con questo post, era la foto di un bel piatto di polenta con un po’ di sugo, questo è sugo di funghi, che a casa mia non dico si faccia tutti i giorni ma abbastanza spesso. Buon appetito.
