Pappardelle Alla Boscaiola

"There are many version of Boscaiola all over Italy depending on the region, but the ingredient they ALWAYS have to have are mushrooms."
 
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Ready In:
1hr
Ingredients:
15
Serves:
6
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ingredients

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directions

  • 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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Reviews

  1. An excellent, hearty pasta dish! I'm a vegetarian, so I used Sharon123's Recipe #422858 for the bacon, otherwise made exactly as directed. This has all my favorite goodies in it, so it's definitely going on my "to make again" list! Thanks so much for sharing.
     
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RECIPE SUBMITTED BY

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
 
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