Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, tagliatelle with mushroom and salame ragù. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Tagliatelle with mushroom and salame ragù is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Tagliatelle with mushroom and salame ragù is something that I have loved my whole life. They are nice and they look fantastic.
The region of Umbria is known as the 'green heart' of Italy. Basic pasta dough and a luxurious sauce from one of the masters. Recipe adapted from "Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto," by Marc Vetri with David Joachim.
To get started with this recipe, we have to first prepare a few components. You can have tagliatelle with mushroom and salame ragù using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Tagliatelle with mushroom and salame ragù:
- Prepare 400 g tagliatelle
- Take 150 g salame meat or similar
- Take 150 g mushrooms
- Take Chopped carrots onions and celery for the soffritto
- Prepare Olive oil
- Prepare Glug of wine
- Make ready Tin plum tomatoes
- Make ready Salt to taste and lots of pepper if using sausages
Drain pasta, reserving some of the cooking water. Toss pasta with mushroom ragu and finish with extra virgin olive oil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Tagliatelle with a lemon pork ragù.
Instructions to make Tagliatelle with mushroom and salame ragù:
- Wash and chop mushrooms, chop the veg for the soffritto. Cook the carrots, onions and celery in olive oil for about 1-2 mins. Add the meat and cook for another few minutes to brown
- Add the mushrooms and continue cooking for a few minutes then add the wine and let it evaporate. Now add tomatoes and break them down with a spoon. Simmer on low for about an hour
- Half way through cooking, bring a pot of salted water to the boil and cook pasta according to instructions. Drain pasta al dente and add to sauce. Mix and serve with Parmesan if you fancy
This is a nice, easy recipe. I added some dried porcini mushroom and added the stock I got from soaking them at the simmering stage to intensify the mushroom flavour. A quick and easy mushroom pasta, great for a mid-week meal. The dried pasta could easily be subsituted for fresh pasta. Choose a variety of exotic and wild mushrooms for this feast of fungi.
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