Porcini Risotto-style Tagliolini

Ingredients

• 250 g fresh egg taglioliniShop
• 25 g dried porcini mushrooms, taken from the 950 g packShop
• 40 g Parmigiano Reggiano DOP 24 Months, finely gratedShop
• 30 g unsalted butter, divided into 20 g for cooking and 10 g chilled for finishing
• 1 clove (5 g) garlic, lightly crushed
• 300 ml warm water for soaking the porcini
• 250 ml light unsalted vegetable stock, kept hot; use as needed
• 2 litres water for blanching the pasta
• 10 g fine sea salt for the pasta water
• 0.2 g freshly ground black pepper

Method

1. 1

   1. Soak and clean the porcini

   Soak the dried porcini in 300 ml warm water for 20–25 minutes, until supple. Lift them out, rinse away any grit and chop coarsely. Filter the soaking liquid through a paper coffee filter or a clean, tightly woven cloth; reserve 100 ml.

2. 2

   2. Prepare the hot liquids

   Bring 2 litres water and 10 g salt to the boil in a saucepan. Heat the vegetable stock separately and keep it at a gentle simmer. Grate the Parmigiano finely and have the chilled finishing butter ready.

3. 3

   3. Cook the mushroom base

   Melt 20 g butter in a wide sauté pan over medium-low heat. Add the crushed garlic and let it scent the butter for 1 minute without browning. Add the porcini and cook for 3 minutes. Pour in the 100 ml filtered soaking liquid and simmer for 6–8 minutes, until the mushrooms are tender and only a shallow layer of liquid remains. Remove the garlic.

4. 4

   4. Briefly blanch the tagliolini

   Check the pasta packet’s cooking time before starting. Blanch the tagliolini in the boiling water just until the strands loosen and become flexible, usually 20–30 seconds for very fine fresh pasta. Lift them directly into the mushroom pan with tongs, keeping the cooking water.

5. 5

   5. Finish risotto-style

   Add 60 ml hot stock and cook at a gentle simmer, lifting and folding the strands carefully. Add more stock in 30 ml portions only when the pan begins to look dry. Start tasting after 30 seconds and stop as soon as the pasta is just cooked; the blanching and pan-finishing together should stay close to the packet’s cooking time. Keep a little liquid visible around the strands rather than reducing the pan dry.

6. 6

   6. Mantecare and serve

   Take the pan off the heat. Add the remaining 10 g chilled butter, the Parmigiano and black pepper, then toss gently until glossy. If the sauce tightens, loosen it with 15–30 ml hot stock or reserved pasta water. Taste before adding any further seasoning and serve immediately on warm plates.