ORECCHIETTE WITH TALEGGIO AND PORCINI Do you know those savory, creamy first courses that everyone always loves? Well, what I’m telling you about today is just one of those, a simple recipe that you can prepare without too many steps, but the result is always guaranteed! To prepare this dish, I decided to use some orecchiette I had at home, but you can use any type of pasta, preferably short because it better captures the cream you’ll make by following the steps I explain in the recipe. Now follow me to the stove, I’ll show you how to prepare orecchiette with taleggio and porcini!
If you want to follow me on Instagram, click HERE
I’m waiting for you on my Facebook page by clicking here and on Pinterest by clicking here
ALSO READ:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 655.51 (Kcal)
- Carbohydrates 75.49 (g) of which sugars 5.26 (g)
- Proteins 28.63 (g)
- Fat 27.03 (g) of which saturated 13.04 (g)of which unsaturated 2.30 (g)
- Fibers 2.97 (g)
- Sodium 848.74 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people
- 1 packet dried porcini mushrooms
- 200 g Taleggio
- 4 tablespoons extra virgin olive oil
- Half onion (grated)
- Half cup white wine
- to taste salt
- Half ladle water (pasta cooking water (if necessary))
- 4 tablespoons grated Parmesan cheese
- 400 g orecchiette
- Half cup milk
Tools
- 1 Pan sauteuse
Preparation of Orecchiette with Taleggio and Porcini
The first step when preparing this recipe is to soak the dried porcini mushrooms in water and let them sit for about 10 minutes, this way they will soften and we can then use them in the cooking process.
In a large sauté pan, heat the oil with the grated onion, as soon as the latter begins to sizzle, add the soaked and squeezed porcini mushrooms (keep the water in which you soaked the mushrooms aside), if they are too large, cut them roughly and let them brown over medium heat.
After a couple of minutes, add the half cup of wine and let it evaporate, then a little of the water in which we softened the mushrooms, add the milk and now mix over low heat until the milk has reduced and we have obtained soft and slightly creamy mushrooms.
Turn off the heat, adjust the salt (do not overdo it because with the subsequent addition of taleggio we will have plenty of flavor) and in the meantime, throw the orecchiette into plenty of salted water, remembering that we need to drain them a couple of minutes before the time indicated on the package because they will finish cooking in the sauté pan.
Roughly chop the taleggio into chunks, as soon as the orecchiette are ready, drain them and immediately toss them into the sauté pan with the mushrooms (set over low heat) and begin to mix, also adding all the taleggio.
The heat from the flame will melt the taleggio, which, mixing with the mushrooms and orecchiette, will give you a delicious cream, now you can add the grated Parmesan and rush to the table because surely your loved ones will be waiting for you with cutlery ready!
Frequently Asked Questions
In this section you will find the answers to the most frequently asked questions I’ve received regarding the preparation of orecchiette with taleggio and porcini, if you don’t find what you’re looking for, don’t hesitate to write to me!
Can I also use fresh mushrooms?
Of course! Simply brush and clean the mushrooms well, slice them, and cook them in the pan following the same instructions given in the recipe.
What if I don’t have porcini?
You can also use mixed dried mushrooms following the same procedure.
