Pasta alla boscaiola is one of the most common Italian dishes. Summer says goodbye, autumn arrives. That's the time when porcini mushrooms grow in the Italian woods.
Ideally use fresh porcini, but if you cannot find them purchase cultivated mushrooms and a 20-gram packet of dried porcini (this will be about half a cup, packed; if you want, you can use more, but don't exaggerate). Steep the dried mushrooms in warm water for 20 minutes, then add them to the cultivated mushrooms. Strain the steeping liquid and add it to the sauce. The other option, in the absence of fresh porcini, is to use the wild mushrooms available where you live.
Ingredients for four people:
500 g maccheroni Martelli
400 g porcini mushrooms
120 g smoked Italian pancetta (or smoked bacon)
2 shallots
350 g cherry tomatoes
A bunch of parsley
Black olives
A few leaves of sage
1/2 glass Extra Virgin Olive oil Triglifo
Salt & pepper
Freshly grated Parmigiano Reggiano
Clean the mushrooms, brushing the dirt away from the stems. Cut the mushrooms in thin slices.
Cut the pancetta (bacon) in small slices or cubes, as you prefer.
Mince the shallots and the herbs and cook them for a few minutes in 4 tablespoons of olive oil in a frying pan. Add the sliced pancetta and when it gets golden add the diced tomatoes and chopped black olives. Cook until the tomatoes are ready (4-5 minutes).
In the meantime, boil the water and cook the maccheroni al dente. As the pasta is cooking, add the porcini mushrooms in the frying pan and cook in gentle flame for 7-10 minutes adding parsil and seasoning with salt and black pepper.
Continue simmering the sauce over a gentle flame. Depending upon how much moisture the mushrooms contain you may need to add more liquid - a splash of white wine and a little hot water.
Drain the pasta and mix itwith the sauce; serve with grated parmesan.
Goes perfect with our DOC Merlot Campordigno
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