MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Porcini Ragu
Categories: Mushrooms, Vegetables, Chilies, Pasta, Cheese
     Yield: 2 Servings

 1 1/2 oz Dried porcini mushrooms
          - (40 g)
          Water; boiling,
          - for soaking the porcini
          Fine salt & black pepper
   1/4 c  Olive oil; more for serving
     3 cl Garlic; very finely chopped
   1/2 ts Crushed red pepper
   1/2 c  Fresh parsley;
          - fine chopped,
          - stems and leaves,
          - more for serving
 1 1/2 tb Tomato paste
     9 oz Dried tagliatelle nests
          - (250 g)
 1 1/2 oz Parmesan (3/4 c);
          - very finely grated,
          - loose pack,
          - more for serving
     3 tb Heavy cream

 In a medium bowl, cover the mushrooms with boiling water and let
 soak for 10 minutes. Drain, reserving 5 tb soaking liquid. Very
 finely chop the mushrooms, aiming to mimic the consistency of
 ground meat, then set aside. Heat a medium pot of salted water to a
 boil.

 Put the oil, garlic, crushed red pepper, parsley, and heaping
 1/4 ts salt into a cold, large sauté pan over medium-low heat. Very
 gently fry for 5 minutes until soft and lightly golden, turning the
 heat down if the garlic starts to brown.

 Increase the heat to medium-high, then add the chopped mushrooms,
 tomato paste, and plenty of freshly ground black pepper, about
 50 twists, 1 to 1-1/2 ts. Stir-fry for 3 minutes, then set the pan
 aside while you boil the pasta.

 Cook the pasta in the salted boiling water according to package
 directions until al dente. Drain, reserving 1-3/4 cups of the pasta
 water.

 Return the sauté pan with the mushroom mixture to medium-high heat,
 then stir in 1-1/2 cups of the reserved pasta water plus the
 reserved porcini soaking liquid. Bring to a simmer. Once simmering,
 let it bubble away for 3 minutes.

 Add half the Parmesan, stirring until it has melted before adding
 the rest. Lower the heat to medium, then stir in the cream,
 followed by the drained tagliatelle. Toss over the heat until the
 pasta and sauce have emulsified, 1 to 2 minutes, adding a splash
 more pasta water if the pasta looks dry.

 Remove from the heat and serve at once, finished with as much olive
 oil and Parmesan as your heart desires, plus a sprinkling of
 parsley.

 Recipe by Ixta Belfrage

 Adapted by: Ligaya Mishan

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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