Image by Kurt Winner
What’s In A Name?
We are delighted to present this delectable Fettuccine with Porcini recipe from the lovely Cantinetta Antinori restaurant in Florence, Italy. But first, what’s in a name? Well if your last name is Antinori like Albiera (President of Marchesi Antinori), Allegra and Alessia (both Vice Presidents) you can trace back 26 generations to when your ancestors began making wine in 1385. You’d be overseeing a variety of wine estates throughout Italy and the world, an art collection and wine museum, a spectacular palazzo in Florence, and several Cantinetta Antinori restaurants in Zurich, Vienna, Moscow and Florence, as well as securing the future of the wine business for the family company.
The Antinori Palazzo 
A few blocks off the famed Duomo in Florence is the Palazzo Antinori. This important architectural jewel of about 50 rooms, was built in 1461 as a Renaissance palace that has been both home and offices to the Marchesi Antinori since 1506. The ground floor has a beautiful courtyard and garden. Above is a glass-enclosed loggia, and throughout are centuries of priceless art, statuary, and tapestries as well as a 1490 Renaissance paneled ceiling. Just off the entry way is the Cantinetta Antinori.
Wine From A Cantine
Fashioned after a Medieval cantine, a wine-cellar bar where noble Florentine families sold wines and produce from their country estates, this one is bright, busy and popular among the local business set and a few in-the-know travelers. Opened in 1957 it’s a two-story wine bar and restaurant where you can order wine by the glass or by the bottle. Here you’ll find the full portfolio of Antinori wines including older, hard to find vintages. The Tuscan cuisine is prepared with ingredients grown on the Antinori estates with olive oil and goat cheeses produced on their Tignanello, Pèppoli and Castello della Sala estates. In season you may find white truffles on the menu from Sala in Umbria.
Perfect pairing for this recipe: Marchese Antinori Chianti Classico. Image Marchese AntinoriDine, Visit, Taste
Lovingly prepared dishes with products and produce fresh from the estate accompanied with beautiful wines, in a relaxed environment in a Palazzo; you can’t go wrong at Cantinetta Antinori. Make a reservation at http://www.cantinetta-antinori.com. While you are planning your trip to Italy go to the website www.antinorichianticlassico.it and book a wine tasting tour and wine museum visit at the Antinori family’s Chianti Classico Winery. You can then relax and make this simple, elegant pasta dish from Cantinetta Antinori Florence. Find the freshest ingredients you can and use a quality egg pasta. If fresh porcini are not available it is acceptable to use dried after you soak and drain them.
Wine recommendation: Marchese Antinori Chianti Classico DOCG Riserva
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Fettuccine with Porcini Mushrooms: Cantinetta Antinori, Florence
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Fresh pasta tossed with earthy porcini mushrooms in a creamy parmesan sauce. A taste of Tuscany in your kitchen!
Ingredients
- 1 lbs (454 g) fresh porcini mushrooms
- 1 shallot
- 1 clove garlic
- 5 tbsp olive oil
- 2 sprigs small-flowered nipitella sometimes called calamint; thyme may be substituted
- 1/2 cup (118 ml) cream
- 3 tbsp grated Parmesan
- Salt and freshly ground black pepper
- 1 lbs (680 g) fettuccine egg pasta
Instructions
- Clean the mushrooms with a small sharp knife and a brush (avoid washing if possible).
- Separate and dice the stems, setting the caps aside.
- Thinly slice the shallot and sauté it with the whole garlic clove in some of the olive oil.
- Add the Nipitella mint and the diced mushroom stems, and cook over medium heat for about 5 minutes.
- Slice the mushroom caps and sauté them in the remaining olive oil over high heat, then add them to the pan with the stems.
- Remove the garlic clove and the mint and add the cream, cheese, salt, and pepper.
- Cook the pasta until al dente, drain, and toss briefly with the mushroom sauce.
- Serve very hot
Notes
- For deeper porcini flavor, soak dried porcini in hot water for 30 minutes before using, reserving the soaking liquid to add to the sauce.
- If fresh nipitella is unavailable, substitute with 1 tbsp dried thyme or a mix of fresh oregano and rosemary.
- To prevent the sauce from becoming too thick, add a tablespoon or two of pasta water at the end to adjust the consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 generous serving
- Calories: 700
- Sugar: 5
- Sodium: 400
- Fat: 45
- Saturated Fat: 15
- Unsaturated Fat: 25
- Carbohydrates: 70
- Fiber: 5
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
What type of porcini mushrooms should I use for this Fettuccine with Porcini recipe?
For this recipe, you can use either dried or fresh porcini mushrooms. If using dried, soak them in warm water for about 20-30 minutes before cooking to rehydrate.
How do I cook the fettuccine to ensure it’s perfectly al dente?
Boil the fettuccine in a large pot of salted water for about 2-3 minutes less than the package instructions indicate, tasting for doneness around the 3-minute mark.
Is there a specific type of cheese recommended to pair with this dish?
Yes, a good quality Parmigiano-Reggiano is recommended to finish the dish, as it complements the earthy flavors of the porcini mushrooms.
