Directions
Tagliatelle alla Boscaiola: An Autumn Culinary Delight
Tagliatelle alla boscaiola is a delicious and iconic dish from Italian cuisine, celebrating rustic flavors and genuine ingredients—perfect for those chilly autumn evenings. This delightful first course consists of simple yet high-quality ingredients that promise to tantalize the taste buds of anyone who tries it. Let’s explore how to prepare this classic recipe, rich in aromas that can brighten even the most casual occasions.
Ingredients for Tagliatelle alla Boscaiola
For fresh tagliatelle, the ingredients are crucial. Here’s what you will need:
- Flour 00: 400 g
- Eggs: 4
- Extra virgin olive oil: 1 tablespoon
- Salt: A pinch
- Fresh porcini mushrooms: 300 g
- Sausage: 200 g
- Canned peeled tomatoes: 400 g
- Onion: 1 (preferably Tropea onion)
- White wine: ½ glass
- Grated Parmigiano Reggiano: to taste
- Fresh parsley: to garnish
Making the Fresh Pasta
- Prepare the Dough: Start by making the pasta. Place the flour in a mound on a clean surface and create a well in the center. Crack the eggs into the well, add a drizzle of olive oil and a pinch of salt.
- Mix the Ingredients: Using a fork, beat the eggs and gradually incorporate the flour from the edges of the well. As the mixture thickens, switch to using your hands to knead the dough until it becomes smooth and elastic.
- Let it Rest: Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes. This step is essential to increase the dough’s elasticity.
Preparing the Boscaiola Sauce
- Clean the Porcini: While the pasta dough rests, take care of the porcini mushrooms. Use a knife to scrape off any dirt and gently wipe them with a damp cloth. Separate the caps from the stems.
- Chop and Crumble the Sausage: Cut the porcini into roughly 2 cm cubes. For the sausage, remove the casing and crumble the meat coarsely.
- Sautéing: In a large skillet, heat a drizzle of extra virgin olive oil and sauté the finely chopped onion until it becomes translucent. Add the sausage and porcini mushrooms, allowing them to brown over high heat.
- Deglaze and Add Tomatoes: Pour in the white wine and let it evaporate. Then, add the canned peeled tomatoes, mashing them with a fork. Mix well, cover, and simmer over low heat for about 25 minutes, stirring occasionally.
Rolling Out the Tagliatelle
- Roll the Dough: After the resting period, retrieve your dough and roll it out using a rolling pin or a pasta machine until it’s about 2 mm thick.
- Cut the Tagliatelle: Cut the rolled-out dough into long rectangles, approximately 20 cm by 5-6 cm. Roll each rectangle loosely, and with a sharp knife, slice them into strips about 6 mm thick.
- Forming Nests: After cutting the tagliatelle, wrap them around your hand to create nests. This will make cooking easier.
Cooking the Tagliatelle and Assembling the Dish
- Boil the Pasta: In a large pot, bring salted water to a boil. Once the water is boiling, add the tagliatelle and cook for just a few minutes until they float to the surface.
- Combine and Toss: Drain the tagliatelle and transfer them directly to the skillet with the sauce. Toss everything together, adding a bit of pasta cooking water if needed to achieve a creamy consistency.
- Serve: Plate the tagliatelle, generously topping them with grated Parmigiano Reggiano and a sprinkle of finely chopped fresh parsley. Serve immediately to truly savor the flavors of this delightful dish.
Tips and Variations
For a personalized touch to your tagliatelle alla boscaiola, consider experimenting with other types of mushrooms, such as chanterelles or horn of plenty. You might also enhance the sauce with a hint of chili for a touch of heat. Remember, the type of sausage you choose can greatly influence the final flavor of the dish—trying out different varieties can help you discover your favorite.
This dish is not just a family dinner classic; it’s also perfect for special occasions, showcasing a piece of authentic Italian culinary tradition. Prepare it with love and passion, and it’s sure to become a favorite in your kitchen!
