Tagliatelle with Mushroom and Mixed Nuts Ragù
Category: Main Course
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg Tagliatelle | 250g |
| Dried Porcini Mushrooms | 20g |
| Tomato Passata | 250g |
| Walnut Halves | 40g |
| Pecan Nuts | 40g |
| Almonds | 40g |
| Hazelnuts | 40g |
| Celery (stalk) | 1/2 |
| Carrot | 1/2 |
| Red Onions | 1/2 |
| Extra Virgin Olive Oil | As needed |
| Rosemary | As needed |
| Salt | As needed |
| Black Pepper | As needed |
| Enoki Mushrooms (or other small mushrooms) | 100g |
| Garlic | 1 clove |
Instructions:
-
Soak the Porcini Mushrooms:
Begin by soaking the dried porcini mushrooms in a bowl of cold water for about 20 minutes to rehydrate. Once softened, drain and set aside, reserving the soaking liquid. -
-
Prepare the Vegetables:
While the mushrooms are soaking, clean and prepare the chiodini mushrooms (or any small variety of mushrooms). Remove any dirt and cut into bite-sized pieces. Next, finely chop the celery, carrot, and red onion. Set these aside for the sofrito. -
Make the Sofrito:
Heat a generous amount of extra virgin olive oil in a large skillet over medium heat. Add the chopped onion, celery, and carrot to the pan. Sauté gently for about 10 minutes until the vegetables have softened and become fragrant. -
Prepare the Mushrooms:
Drain the porcini mushrooms and roughly chop them. Add the chopped porcini to the softened vegetables in the skillet, seasoning with salt and pepper to taste. Stir well and let it cook for a few minutes. Pour in the tomato passata, adding a splash of water from the porcini soaking liquid to loosen the sauce. Cover and let it simmer on low heat for about 15 minutes, stirring occasionally. -
Cook the Pasta:
While the sauce simmers, bring a pot of salted water to a boil. Cook the tagliatelle according to the package instructions. Once done, drain and set aside, reserving a little of the pasta cooking water. -
Prepare the Chiodini Mushrooms:
In a separate pan, heat some olive oil and infuse it with garlic and a sprig of rosemary. Add the chiodini mushrooms to the pan and sauté for a few minutes until cooked through. Remove the garlic and rosemary from the pan once the mushrooms are tender. -
Combine and Cook Together:
Once the ragù is ready, add 3/4 of the mixed nuts (walnuts, pecans, almonds, and hazelnuts) to the sauce, stirring gently to combine. If the sauce seems too thick, add a little reserved pasta water to loosen it to your desired consistency. -
Toss the Pasta and Serve:
Add the cooked tagliatelle to the skillet with the mushroom ragù, tossing gently to coat the pasta evenly. Transfer the pasta to plates, topping with the sautéed chiodini mushrooms. Garnish with the remaining mixed nuts and fresh rosemary sprigs.
Enjoy your flavorful, earthy Tagliatelle al Ragù di Funghi e Frutta Secca, a beautiful harmony of mushrooms and mixed nuts that brings together both depth and crunch in each bite!
