Today we’re talking about an autumnal, vegetarian first course, very simple to prepare, fragrant, flavorful, a true delight, which is egg pappardelle with porcini mushrooms and hazelnuts. It is an extremely versatile recipe; we can propose it, in fact, either as a Sunday dish or for special occasions, because it is 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 (fresh or dried)
- 9 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 fresh 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
Roughly chop the hazelnuts without turning them into powder.
Boil the water for the pappardelle and, in the meantime, in a non-stick pan. sauté a garlic clove with 2 generous tablespoons of extra virgin olive oil.
When the garlic is sautéed, 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 roughly al dente (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
