Today we’re talking about an autumnal, vegetarian main course, very simple to prepare, incredibly fragrant, flavorful, a true delight, which is egg pappardelle with porcini mushrooms and hazelnuts. It’s an extremely versatile recipe; we can propose it, in fact, both as a Sunday dish and for special occasions, because it’s not only good but also very refined and light.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 9 oz egg pappardelle (both fresh and dried)
- 8.8 oz porcini mushrooms (fresh or frozen)
- to taste extra virgin olive oil
- 1 clove garlic
- 1 tbsp dry white wine or prosecco
- to taste fine salt
- 7 oz toasted hazelnuts
- to taste freshly chopped parsley
Steps
It’s important that the hazelnuts are toasted to give a more intense aroma and flavor to the recipe.
You can toast the hazelnuts yourself, easily, as described here
Coarsely chop the hazelnuts, without reducing them to powder.
Bring water to a boil for the pappardelle and, in the meantime, in a non-stick pan, sauté a whole clove of garlic with 2 generous tablespoons of extra virgin olive oil.
When the garlic is browned, remove it and add the mushrooms. Stir, over high heat, for a few minutes. Then, deglaze with the wine, wait for the alcohol to evaporate, salt, lower the heat and let the mushrooms cook for a few more minutes.
Drain the pasta al dente, coarsely (reserving a generous ladle of cooking water, in case the sauce is insufficient) and add it to the mushroom sauce. Also add the hazelnut pieces, the chopped parsley, mix well to distribute the seasoning evenly, and serve our pappardelle immediately.
Bon appetit
