Spadellata di pappardelle ai funghi
- 500g of Riscossa egg pappardelle
- 400g of fresh mushrooms
- 1 clove garlic
- Extra virgin olive oil
- Chopped parsley leaves
- 150g of thinly shaved Parmesan cheese
- Salt to taste
- Pepper to taste
Step 1: Clean the mushrooms by removing the earthy parts of the stems, pat them gently with a damp cloth, cutting them into slices and mincing the stems.
Step 2: Pour the oil in a saucepan large enough to hold the pasta and add the clove of garlic, peeled and crushed.
Step 3: Leave the saucepan on a high heat, and after a few minutes add the mushrooms, browning them for a few minutes.
Step 4: Salt the mushrooms and cook for about ten minutes, adding a little water if necessary
Step 5: Boil pasta in salted water and cook to al dente and drain the water, leaving the psata slightly wet, and possibly retaining a cooking ladle of water.
Step 6: Add the pasta into the pan with the mushrooms and toss with the mushrooms so that they season well, adding the cooked pasta water if necessary.
Step 7: Add chopped parsley and sprinkle freshly ground or crushed pepper. Toss one last time and serve immediately adding shavings of parmesan as required.