The Blueberry Tagliatelle with Chiodini Mushrooms are excellent, and during this period we can dress them with a great variety of mushrooms. I often use chiodini, especially because they are easy and quick to clean. It is a recipe with an undergrowth flavor, which I believe is very inspiring for autumn. The blueberries with which I prepared the tagliatelle are those I grow in the garden, which I stock up on in the summer by storing them in the freezer. With a bit of pancetta, mushrooms, and good homemade fresh pasta, you will bring to the table a first course with a truly special taste.
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- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 14 oz re-milled durum wheat semolina
- 5 oz blueberries
- 1/2 cup water
- 1.1 lbs chiodini mushrooms
- 4.2 oz pancetta
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pecorino romano
- to taste chopped parsley as desired
Tools
- 1 Pan
- 1 Cutting board
How to Prepare Blueberry Tagliatelle with Chiodini Mushrooms
First, organize your workspace with all the ingredients already measured, so you have everything at hand.
Start with the Blueberry Tagliatelle, because fresh pasta will need time, not only to prepare but also to rest.
Once made, arrange them on a tray or directly on the floured work surface, and cover with a cloth.
Now you can move on to the condiment: clean the chiodini mushrooms by removing the root and the earthy part with the help of a damp cloth.
Usually, mushrooms should not be washed, but if they are very dirty, then pass them under running water and dry them.
Put the chopped garlic in a non-stick pan, along with the extra virgin olive oil and diced pancetta.
Brown until the pancetta is nicely golden, add the mushrooms and let them cook for about 10/15 minutes.
In the meantime, boil the pasta, and once cooked, after draining it, pour it into the pan with the condiment.
Sauté for a few minutes to ensure it is well flavored.
Serve your Blueberry Tagliatelle with Chiodini Mushrooms, adding chopped parsley only if you like it and sprinkling with grated pecorino romano.
Tips
You can store the Blueberry Tagliatelle with Chiodini Mushrooms in the refrigerator for 1/2 days, then reheat them in a pan or microwave.
Leftovers of this dish can also be turned into a delicious frittata, achieving a zero waste recipe.
You can also stock up on pasta or condiment to use them when you don’t have time to dedicate to cooking.
In this regard, once the pasta and condiment are prepared, freeze them separately.
The pasta can also be stored dry: I usually make nests, and once dry, place them in glass jars with airtight lids.
Did you like my recipe Blueberry Tagliatelle with Chiodini Mushrooms? Follow me on Facebook Instagram and Pinterest to not miss any updates!!
Did you like my recipe Blueberry Tagliatelle with Chiodini Mushrooms? Follow me on Facebook Instagram and Pinterest to not miss any updates!!
Did you like my recipe Blueberry Tagliatelle with Chiodini Mushrooms? Follow me on Facebook Instagram and Pinterest to not miss any updates!!
