Welcome to our new column! It is dedicated to traditional Pontelandolfesi recipes.
Many Pontelandolfesi delight in scouring the Sannio Hills for Porcini Mushrooms. It is a pleasant way to spend an afternoon in the woods and bring home something scrumptious. The people who forage for mushrooms have been trained by those who searched before them and know the appropriate times to safely harvest Porcini.
This peculiar activity yields a typical recipe. Delicious, homemade pasta with Porcini mushrooms.

Tagliatelle with Porcini mushrooms

Four Servings

Ingredients Amount
Flour 500 g.
Eggs 2
Extra virgin olive oil 10 milliliters
Peeled tomatoes 300 g.
Porcini mushrooms 500 g.
Garlic, parsley, sale, water As needed

Prepare the pasta: Put the flour on a big board or in a large bowl.  Make a well in the center and add the eggs.  Mix with your hands and knead until smooth.  If it is too dry add a bit of water.  Let the dough rest for a while.

Roll the dough into a thin sheet.  Then cut the dough into long, wide strips.  Put it aside.

Cook the pasta in boiling water.

Prepare the sauce:  Add olive oil to a pan.  When the oil is hot, add some wedges of garlic and the peeled tomatoes.  Let that cook for a few minutes.  Add fresh mushrooms.  (If you are using sun dried mushrooms, reconstitute them first with water.)   Add a bit of salt.  When the mushrooms are almost cooked, add finely chopped fresh parsley. Toss the pasta with the sauce.

Serve with Falanghina or Aglianico del Sannio wine.

(traditional from the Archive of Antimo Albini)



This post is also available in: Italiano (Italian)