Every time I go back to Italy to visit my family, it’s like a special holiday. Family time, seeing friends, lovely places, eating amazing, delicious food.
I always ask my father to make some of my favorites meals: PAPPARDELLE AI FUNGHI PORCINI. He loves going mushrooms hunting so this time I joint him and we went to the Dolomites for a couple of days.
And when we were back, we rewarded ourselves and the family with a nice plate of pappardelle for dinner.
Recipe (for 4 servings): Chop 200 gr fresh porcini mushrooms and cook them in a pot with 1 chopped garlic clove, olive oil and salt to taste for about 10/15 minutes. Blend 3/4 of the porcini until creamy. Leave the rest aside for final decoration. In the meantime, cook 320gr of fresh pappardelle in hot, salty water. When ready, put the pasta in a pan, pour the creamy sauce, add some fresh parsley and stir well for a couple of minutes. Serve these delicious pappardelle with a spoon of the porcini leftovers.