A Walk in Tuscany
These past days are being quite strange, isn’t it? Things and events are being either canceled, postponed, closed, or all above. Leaving us with plenty of time indoors to get to all those activities that we usually don’t have time to tackle in our hustling life. it’s for that I prepare a new recipe, Tagliatelle ai Funghi, for you that will suddenly take you to Tuscany.
For me, that translates in catching up with books, writing, drawing, learning, and above all, cooking.
And this weekend I felt it was the perfect moment to prepare Italian dishes. Italy is one of my favorite places in the world, and I especially love its food full of flavors, hues, and little details that always surprises your palate. Just like this recipe I am sharing with you today. When you see it plated, you can almost anticipate its flavor to be similar to a bolognese sauce. But when you put it in your mouth, you’ll notice that it has nothing to do with it. The earthy taste of the mushrooms alongside the tomato paste cooked with vegetable stock and white wine will fill your mouth with an unforgettable round and forceful flavor that will immediately take you to a Toscana Villa watching the sunset on a terracotta-colored porch. Can’t imagine any better place to be right now.
If you like this recipe you will love this one!
I hope you enjoy it and take care, dears!
Hope you enjoy this delicious recipe: Tagliatelle ai Funghi
- 1/2 cup dried mushrooms I used Porcini
- 1 onion small
- 1 tbsp extra-virgin olive oil
- 5 tbsp dry white wine
- 3 tbsp tomato sauce unsweetened
- 12 oz tagliatelle red lentil-based
- 1/2 cup vegetable stock
- 1/2 cup vegan parmesan freshly grated
- 1 pinch Pink Himalayan Salt
- Place the mushrooms in a bowl, add warm water cover, and let soak for 1 hour. After an hour, drain, squeeze out the liquid and chop finely with the onion.
- Put the pan over medium heat. When heated, place 1 tablespoon of olive oil and add first the onion stirring for a couple of minutes with a pinch of salt and then the mushrooms. Cook over low heat, continuing to stir occasionally for approximately 5 minutes.
- Add 1/2 cup of vegetable stock and the white wine and cook until evaporated. Then add the tomato paste. Let it simmer over medium heat for about 30 minutes.
- In the meanwhile, cook the tagliatelle in a large pot with water and 1 tablespoon of EVOO until aldente as indicated in the package.
- Serve the pasta and toss with the mushroom sauce and sprinkle with the freshly grated parmesan cheese.