The Blueberry Tagliatelle with Honey Mushrooms is excellent, and during this period we can dress them with a wide variety of mushrooms. I often use honey mushrooms, especially because they are easy and quick to clean. It is a recipe with an undergrowth flavor, which I think is very autumnal. The blueberries with which I made the tagliatelle are the ones I grow in my garden, which I stock up on in the summer by freezing them. With a bit of guanciale, mushrooms, and good homemade fresh pasta, you’ll 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: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 3 1/3 cups semolina flour
- 1 cup blueberries
- 1/2 cup water
- 1.1 lbs honey mushrooms
- 4.2 oz guanciale
- 2 cloves garlic
- 2 tbsp 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 make Blueberry Tagliatelle with Honey Mushrooms
First, organize your workspace with all the ingredients already measured, so everything is at hand.
Start with the Blueberry Tagliatelle, because fresh pasta will need time, not only to prepare it but also to rest.
Once made, place them inside a tray, or directly on the previously dusted work surface with semolina, and cover with a cloth.
Now you can move on to the sauce: clean the honey mushrooms by removing the root, and eliminating the earthy part with the help of a damp cloth.
Usually, mushrooms should not be washed, but if they are very dirty, then rinse them under running water and then dry them.
Place the chopped garlic in a non-stick pan, along with the extra virgin olive oil and diced guanciale.
Sauté until the guanciale is golden brown, add the mushrooms, and let it cook for about 10/15 minutes.
Meanwhile, boil the pasta, and once cooked and drained, place it in the pan with the sauce.
Sauté for a few minutes, so it flavors well.
Serve your Blueberry Tagliatelle with Honey Mushrooms, adding chopped parsley if desired, and sprinkling with grated Pecorino Romano.
Advice
You can keep the Blueberry Tagliatelle with Honey Mushrooms in the refrigerator for 1/2 days, then reheat them in a pan or microwave.
The leftover of this dish can also be turned into a delicious frittata, thus obtaining a zero-waste recipe.
You can also make a stock of pasta or sauce to use when you don’t have time to dedicate to cooking.
For this purpose, once the pasta and sauce are prepared, freeze them but separately.
The pasta can also be stored dry: I usually make nests, and once dry, I put them in glass containers with an airtight seal.
Did you like my recipe Blueberry Tagliatelle with Honey Mushrooms? Follow me on the Facebook, Instagram and Pinterest pages to not miss any news!!
Did you like my recipe Blueberry Tagliatelle with Honey Mushrooms? Follow me on the Facebook, Instagram and Pinterest pages to not miss any news!!
Did you like my recipe Blueberry Tagliatelle with Honey Mushrooms? Follow me on the Facebook, Instagram and Pinterest pages to not miss any news!!
