Fettuccine with Porcini Mushrooms: Cantinetta Antinori, Florence
Use only the freshest handmade egg noodles, cream and Parmigiano-Reggiano to create this simple, elegant pasta. Pairs beautifully with Marchese Antinori Chianti Classico DOCG Riserva.
Ingredients
- 1 pound 2 ounces fresh porcini mushrooms
- 1 shallot
- 1 clove garlic
- 5 tablespoons olive oil
- 2 sprigs of small-flowered nipitella sometimes called calamint; thyme may be substituted)
- ½ cup cream
- 3 tablespoons grated Parmesan
- Salt and freshly ground black pepper
- 1 pound 5 ounces 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