Lunch
Tajarin with Porcini Mushroom Sauce
Portalupi Wine
107 North Street
Healdsburg, CA 95448
portalupiwine.com
- RECIPE YEAR: 2018
- RECIPE BY: Jane Portalupi
- YIELD: Serves 6
- PAIRS WELL WITH: Zinfandel
In Piemonte, where our family hails from in Northern Italy, the most famous pasta is tajarin. It is a thin, bright yellow, rich pasta because of the high ratio of egg yolks used to make it. To enhance the earthiness of the dish, we love a porcini mushroom sauce often enjoyed in Piemonte throughout the year.
Ingredients:
- 1 ounce dried porcini mushrooms
- 3 tablespoons unsalted butter
- 1/4 cup chopped fresh flat-leaf parsley
- 2 small shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 pound fresh porcini mushrooms, sliced
- 1/4 cup Portalupi Arneis
- 2/3 cup chicken broth
- 2/3 cup whipping cream
- Salt and freshly ground pepper, to taste
- 1 pound dried tajarin or tagliatelle pasta
- Grated Parmesan cheese for serving
Section Directions:
Soak the porcini mushrooms in hot water for 30 minutes, then drain, reserving the soaking liquid. Rinse the mushrooms and drain, then finely chop. Strain the soaking liquid through a fine-mesh sieve to remove the dirt. In a large fry pan over medium-low heat, melt the butter. Add half of the parsley and all of the shallots and garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the reconstituted dried mushrooms and the fresh mushrooms, increase the heat to medium-high and cook, stirring occasionally, until the fresh mushrooms start to brown, about 5 minutes. Add the wine and cook, stirring often, until almost evaporated, about 5 minutes. Add the reserved mushroom soaking liquid and cook, stirring, until almost evaporated, about 2 minutes. Add the broth and bring to a boil. Reduce the heat and simmer, stirring occasionally, until reduced slightly, about 10 minutes. Stir in the cream and remaining parsley, and season to taste with salt and pepper. Cook, stirring occasionally, until the sauce thickens, 5 to 10 minutes. Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package instructions. Drain the pasta and toss with the mushroom sauce in a serving bowl. Sprinkle with grated Parmesan and serve.
