The Porcini Torchio was one of the first pasta dishes we added to the menu at Valente’s Cucina. At first, it did not sell at all. We decided to run through our supply of it and take it off the menu. Naturally, it began selling like crazy that very night and remained a fixture on our menu until the end.
Below is a twist on that pasta dish using a pasta shape that is much easier to make at home.
Oh, I am one of those annoying Italians who cooks by feel. Sorry. Feel free to tweak this however you’d like.
Click here for the fresh pasta recipe itself.
Porcini Pasta Dish
There are mushrooms inside the pasta itself. Whoa!
Equipment
- Pasta Pot with Strainer
- Sauté Pan
Ingredients
- 1 lb Porcini Pappardelle
- 4 tbsp Iodized Salt
- 1 clove Garlic
- 1 clove Shallot
- 6 tbsp Unsweetened Butter
- 2 oz Porcini Powder
- 4 oz Heavy Cream
- 2 oz Truffle Oil
- 4 oz Grated Parmigiano Reggiano
- 2 oz Porcini Mushrooms
- 2 oz Fava Beans
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 2 oz Starchy Pasta Water
Instructions
- Fill pasta pot with water and iodized salt and turn on high to boil
- Cook fresh porcini pasta for 2-3 minutes at medium-low heat
- Dice garlic, shallots, and leeks
- In a sauté pan, add garlic, shallots, leeks, and half of the butter
- Sweat aromatics until soft over low-medium temperature
- Add porcini powder and cook for 1-2 minutes
- Add heavy cream and half of the truffle oil
- Add porcini pappardelle, fava beans, diced porcini mushrooms, and pasta water
- Let all the ingredients come together in the pot for 1-2 minutes
- Add remaining butter and Parmigano Reggiano and toss
- Add salt and pepper to taste
- Finish with a drizzle of truffle oil and Parmigiano Reggiano
The above photo was taken by Alanna B. and was originally posted on Yelp.
