Pappardelle Alla Boscaiola Recipes

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PASTA ALLA BOSCAIOLA



Pasta alla Boscaiola image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup dried porcini mushrooms
2 cups chicken stock or vegetable stock, for vegetarian preparation
5 to 6 tablespoons EVOO
1/2 cup diced pancetta or guanciale or 1/2 pound sweet sausage, optional
1 pound maitake/hen of the woods mushrooms or mixed mushrooms, trimmed or pulled into pieces or sliced
3 stems fresh rosemary
3 stems fresh sage
3 shallots, finely chopped
4 large cloves garlic, grated, sliced or chopped
Salt and coarse black pepper
1 cup white wine
1 can (14 ounces) Italian tomatoes or diced tomatoes
1 to 1 1/2 cups passata or tomato puree
3 tablespoons heavy cream or butter, optional
1 pound pappardelle
1 to 2 handfuls pecorino cheese
1/4 cup chopped flat-leaf Italian parsley

Steps:

  • Place a large pot of water on to boil for pasta.
  • Place dry mushrooms in stock in a saucepan and bring to low boil to reconstitute. Reduce stock by half, then set aside.
  • Heat 1 tablespoon EVOO in a large pan over medium-high heat, add pancetta, guanciale or sausage and render. When pancetta starts to brown, add the fresh mushrooms.
  • Strip and finely chop rosemary. Strip and stack sage leaves and very thinly slice. Add shallots, garlic, salt, pepper and herbs to fresh mushrooms, add 1 to 2 tablespoons olive oil and stir 2 to 3 minutes. Add white wine and reduce by half. Add tomatoes and passata. Remove porcini mushrooms with slotted spoon from stock and add all but the last few tablespoons of stock (where grit may have settled) to the sauce. Reduce the heat under sauce to low simmer. Chop porcini mushrooms and add them to the sauce. Add heavy cream if using and stir.
  • Add pasta and salt to boiling water and cook pasta 1 minute less than package direction. Reserve 3/4 cup pasta water and drain pasta.
  • Return pasta to hot pot, add some pasta water, the cheese, a little EVOO or butter and half of the sauce and toss vigorously 1 full minute to combine. Use more of the hot reserved water as necessary to loosen sauce if it becomes too thick. Serve family style or in shallow bowls topped with remaining sauce. Garnish with parsley.

PAPPARDELLE ALLA BOSCAIOLA



Pappardelle Alla Boscaiola image

There are many version of Boscaiola all over Italy depending on the region, but the ingredient they ALWAYS have to have are mushrooms.

Provided by MsPia

Categories     European

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 lb pappardelle pasta, fresh
6 slices bacon, chopped
1 ounce dried porcini mushrooms
3/4 lb wild mushroom
2 shallots, minced
3/4 lb canned tomato
1 tablespoon parsley, chopped
1 garlic clove
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
4 tablespoons olive oil
1/2 cup white wine
salt & pepper
1/2 cup heavy cream
1/3 cup parmesan cheese, freshly grated

Steps:

  • Steep the dried mushrooms in warm water for 20 minutes, then mince them and add them to the cultivated mushrooms. Strain the steeping liquid, since it may contain sand, and add it to the sauce as well.
  • Clean and dice the mushrooms.
  • Sauté shallots , bacon and herbs for a few minutes in 4 tablespoons of oil in a casserole. Add the mushrooms, cook another minute, and then add a half cup of wine and the tomatoes.
  • Season with a little pepper add mushroom reserved liquid and simmer the mixture over a very gentle flame for a 15 minutes.
  • In the meantime bring pasta water to a boil, salt it, and cook the pappardelle.
  • Add heavy cream to the sauce and simmer for another 5 minutes.
  • Drain the pappardelle and season them with the sauce; serve them with grated cheese.

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