There are many version of Boscaiola all over Italy depending on the region, but the ingredient they ALWAYS have to have are mushrooms.
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- 1 lb pappardelle pasta, fresh
- 6 slices bacon, chopped
- 1 ounce dried porcini mushrooms
- 3/4 lb wild mushroom
- 2 shallots, minced
- 3/4 lb canned tomato
- 1 tablespoon parsley, chopped
- 1 garlic clove
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh sage, chopped
- 4 tablespoons olive oil
- 1/2 cup white wine
- salt & pepper
- 1/2 cup heavy cream
- 1/3 cup parmesan cheese, freshly grated
- 1Steep the dried mushrooms in warm water for 20 minutes, then mince them and add them to the cultivated mushrooms. Strain the steeping liquid, since it may contain sand, and add it to the sauce as well.
- 2Clean and dice the mushrooms.
- 3Sauté shallots , bacon and herbs for a few minutes in 4 tablespoons of oil in a casserole. Add the mushrooms, cook another minute, and then add a half cup of wine and the tomatoes.
- 4Season with a little pepper add mushroom reserved liquid and simmer the mixture over a very gentle flame for a 15 minutes.
- 5In the meantime bring pasta water to a boil, salt it, and cook the pappardelle.
- 6Add heavy cream to the sauce and simmer for another 5 minutes.
- 7Drain the pappardelle and season them with the sauce; serve them with grated cheese.
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Nutritional Facts for Pappardelle Alla Boscaiola
Serving Size: 1 (264 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 548.9
- Calories from Fat 207
- Total Fat 23.0 g
- Saturated Fat 8.2 g
- Cholesterol 37.5 mg
- Sodium 250.6 mg
- Total Carbohydrate 67.1 g
- Dietary Fiber 4.2 g
- Sugars 4.8 g
- Protein 16.2 g