Penne with porcini mushrooms, creamed with Parmigiano Reggiano DOP
Discover the authentic taste of Italian cuisine with our new recipe: Penne with porcini mushrooms, creamed with Parmigiano Reggiano DOP. This dish, created by Alessio for PastaYourWay, is a journey through the most refined and genuine flavors of the Italian culinary tradition. Stefano Berruto 1881 penne, with their perfect consistency, combines with the richness of porcini mushrooms and the creaminess of Parmigiano Reggiano DOP, all enhanced by a touch of EVO oil from Taggiasca olives. Preparing this recipe is simple and quick, but the result is an explosion of flavors that will conquer every palate. An ideal dish for any occasion, which brings the quality and passion of true Italian cuisine to the table.
Ingredients
- 320 g of penne
- 300 g of fresh or frozen porcini mushrooms
- 1 clove of garlic
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil (EVO)
- 1 pinch of finely ground chilli
- 50 g of grated Parmigiano Reggiano DOP
- Salt to taste.
- EVO oil of Taggiasca olives to taste
Preparation
Cooking pasta:
Boil water in a pan with a lid. When the water reaches the boil, add a teaspoon of salt and throw in the Stefano Berruto 1881 penne. Cook the pasta al dente following the times indicated on the package.
Mushroom preparation:
In a pan, brown a clove of garlic in the butter and oil. Once golden, remove the garlic.
Add the diced porcini mushrooms and sauté in the pan for a few minutes.
Add a pinch of finely ground chilli. If necessary, add a couple of tablespoons of pasta cooking water to keep the mushrooms soft and juicy.
Creaming the pasta:
Drain the pasta al dente, reserving a little of the cooking water.
Add the drained pasta to the pan with the mushrooms and complete cooking for a few minutes, adding a little cooking water to mix the ingredients well.
Add the grated Parmigiano Reggiano and mix until it forms an enveloping cream that binds the pasta and mushrooms well.
Plating:
Plate the pasta and serve with a drizzle of EVO oil from Taggiasca olives for a final touch of flavor and refinement.
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