Boulder Cork Fettucine with Fresh Porcini Recipe
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Boulder Cork Fettucine with Fresh Porcini
1/4 cup olive oil
1 1/2 pounds fresh porcini, cleaned and sliced
4 cloves garlic, sliced
2 tablespoons unsalted butter
Salt and pepper to taste
1/2 cup flat leaf parsley, minced
1 cup vegetable broth
1 pound egg fettucine, dried or fresh
1/2 cup grated Parmigiano-Reggiano cheese
Heat the oil in a large skillet and sauté the porcini and garlic in
batches. Do not crowd the pan. Season each batch with salt and
pepper. When both sides of porcini are nicely browned, transfer them
to a plate. Discard the garlic.
Place sautéed porcini back in the sauté pan and add the butter,
parsley and vegetable stock. Simmer over medium heat for 3 minutes.
Correct for salt and pepper to taste.
Cook the pasta in boiling, salted water. Drain pasta and add it to
the porcini mixture. Toss mixture with half the cheese.
Serve pasta on warm plates and garnish with remaining cheese and
Source: Jim Smailer, Boulder Cork
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