How many new things to do and project in these first days of winter. The first snow on the mountains in the backcountry of Genoa to celebrate with a day-trip and a snowball fight with an excited son. Christmas approaching with its load of emotions to convert into smelling cookies, sparkling trees and new ideas to make merry. Presents to choose, bought or handmade?
My brain is full of bouncing thoughts. I jot notes, make to do lists (which I usually lost) , try to stay focused on one task at a time. Writing is so difficult in these days.
The only thing I’m steady is cooking. Even if I don’t have all the time I wish to fully get immersed and enjoy the process.
In this confusing days though, I cooked a very good mushroom sauce using died mushrooms, a very traditional Genoese recipe, and I used it to season some thick, uneven, handcrafted dried tagliatelle which were waiting in the pantry the perfect moment to show off.
A cold pale sun shining in a veiled sky allowed me to take some shots, otherwise my yummy tagliatelle with Genoese mushroom sauce would have remained hidden in my memories!
Hope you will enjoy this recipe!
- 30 g of dried mushrooms
- 2 salted anchovies
- 1 clove of garlic
- 6 tablespoons of extra-virgin olive oil
- 400 g of canned peeled tomatoes
- 30 g of pine nuts
- salt to taste.
- 500 g of dried tagliatelle
- Put the dried mushrooms in warm water for at least an hour.
- Once they are rehydrated drain, squeeze with your hands (keep half a glass of mushroom water aside) and finely chop them with the garlic clove and the salted anchovies.
- Pour the oil into a large saucepan and fry the chopped mushrooms for 5 minutes, being careful not to burn them.
- Grind the pine nuts in the mortar (or chop them in the blender) and dilute them with 2 tablespoons of cold water.
- Pour the peeled tomatoes and the milky sauce obtained with the pine nuts in the saucepan and cook over low heat for 40 minutes (if necessary add a spoonful of water of the mushrooms).
- Once you have reached the desired consistency, adjust with salt and pepper to taste.
- Cook the tagliatelle in big pan full of slightly salted boiling water for 1 minute less than the time prescribed on their pack to get them “al dente”.
- Drain (set a side a cup of the pasta water) and directly pour the tagliatelle in the saucepan with the mushroom sauce. Add ½ cup of pasta water. Cook for 2 minutes stirring continuously until the sauce is dense but still creamy.
- Serve hot with a dust of parmesan cheese if you like.
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