Mafaldine Pasta with Mushrooms and Quartirolo. Mushrooms purchased at the market simply, ideally it would be prepared with fresh porcini but it’s not always possible to find them, so I adapt and settle. I add that I don’t mind at all with champignon mushrooms, those grown all year round to be clear, they are available whole, but also already cleaned and sliced, really convenient. Autumn brings us new fruits and lots of color, yellow. Below I report some recipes with mushrooms, a fruit of autumn even though today it is possible to find it all year round.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 471.89 (Kcal)
- Carbohydrates 51.45 (g) of which sugars 5.84 (g)
- Proteins 20.36 (g)
- Fat 22.49 (g) of which saturated 8.03 (g)of which unsaturated 4.35 (g)
- Fibers 2.18 (g)
- Sodium 1,182.65 (mg)
Indicative values for a portion of 240 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 Preparing Mafaldine Pasta
- 6.35 oz semolina pasta (mafaldine)
- 8.82 oz champignon mushrooms
- 5.29 oz quartirolo lombardo
- 1.76 oz cherry tomatoes
- 1 tbsp breadcrumbs
- 1 tbsp chopped parsley
- 2.11 oz extra virgin olive oil
- 0.21 oz fine salt
Tools Needed to Prepare Mafaldine Pasta
- Baking Dish
- Parchment Paper
- Pot
- Pan
- Cutting Board
Steps to Prepare Mafaldine Pasta with Mushrooms and Quartirolo
After quickly washing and drying them, I sliced the mushrooms, seasoned them with a pinch of salt and extra virgin olive oil. I baked them in the oven at 356°F for 15 minutes.
While still hot, I added the quartirolo cut into small cubes to the mushrooms, seasoned with extra virgin olive oil and parsley, some halved cherry tomatoes, and finally, a light sprinkle of breadcrumbs.
I put them back in the oven, still at 356°F, for another 10 minutes.
Meanwhile, I cooked the mafaldine pasta al dente.
In a preheated pan, I tossed the pasta with the sauce and added a small ladle of pasta cooking water.
Just a few seconds and here it is, the mafaldine pasta with mushrooms and quartirolo is ready.
Serve it while still hot and, if you like, with a handful of parmesan and freshly ground black pepper.
What is Quartirolo?
Quartirolo is a soft table cheese from Lombardy exclusively prepared with cow’s milk with D.O.P. recognition.
The production is mainly seasonal, at the end of summer with the milk of cows fed with grass regrown after the third cut, hence the name Quartirolo. The milk producing areas of Lombardy quartirolo are the provinces of Milan, Monza, Varese, Pavia, Bergamo, Brescia, Como, Cremona, Lecco, and Lodi.
