Pappardelle alla BOSCAIOLA | Porcini mushroom and sausage ragu
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- เผยแพร่เมื่อ 5 ต.ค. 2022
- In the fall it doesn’t get much better than a hearty and rustic pasta served with a creamy mushroom ragu. Pappardelle is the pasta of choice for this sausage and wild mushroom sauce. You can use any type of mushroom but if you are lucky enough to get a hold of some fresh porcini or chanterelle mushrooms then that is ideal. Whatever you decide to use, this dish is sure to please with a glass of red and some good company on a crisp day.
- แนวปฏิบัติและการใช้ชีวิต
You're killing me!! I have to make this based on the thumbnail alone!
I don't think you'll regret making it!
Thank you for the recipe. I need to buy the ingredients and made this soon. I'll be dreaming of it until then.
It's such a great dish when the weather gets chilly!
Sounds delicious but I can't find the download of 10 Classic Italian Soups.
There's a wonderful little book called I think A Chinese Gastronomy. A tome my father who was an avid Chinese cook oft referred to and is still in his library. In it is a discussion of Umami and some of the items whose flavors are intensified by drying or frying hard. Two of them are pork/ham and mushrooms and both their flavors are intensified, and the Umami increased by drying or frying. Prosciutto for example, Jamon Serrano, and all mushrooms. I think also of shrimp in Asian cuisine, which are often dried then either ground or used whole in cooking. Boiled shrimp are wonderful but a delicate flavor, sauté them or grill them and the flavor is increased and different. Way before Umami was a fixture and now very overused term, say 40 years ago it was a topic of discussion at our dinner table, thanks to A Chinese Gastronomy.
Very interesting, thank you!
You're a great cook. This channel should have a lot more subs, I can see you being really successful in the future. Dish looks fantastic.
What a wonderful comment, thank you! And I hope you're right about that second part!
Thank you for the recipie.
My only observation is the sequence of ingredients. I was always taught that onions always go first and are to he cooked until translucent. Then, in this case, the mushrooms are added and sautéed until they shed their water and the water is evaporated.
The sausage can then go in or br browned separately.
Would this sequence change anything about the eventual flavor?
No there would be no change to the flavor. You just have to make sure to not salt the mushrooms until they have gotten browned.
Looks delicious. I love porcinis. I guess I don't really understand passata--How is it different than plain tomato puree, or from taking a can of tomatoes and pureeing them? Is there a real reason to spend more money for something labeled passata?
Passata and tomato puree are essentially the same thing. The only difference can be that there are additives in tomato puree that are not in passata. Passata is just tomato and that's it. Check the label when you buy because you may find citric acid or some other addition to it besides tomato. Whether it's worth it or not depends really on the brand. Look for one that is nice and red and it will likely be rich and sweet.
I used to grow heirloom Roma tomatoes and make pasata but now I buy tomatoes at the farmer’s market. Every year I would can 3-4 cases of quarts and 2-3 cases of pints to use in soups and sauces.