Reginette ai funghi, prezzemolo e mascarpone

Name: Reginette ai funghi, prezzemolo e mascarpone (Reginette with mushrooms, parsley and mascarpone sauce)
Yield: Serves 4
Cuisine: Italy
Ingredients: 30 g/1 oz dried porcini; 100 ml/3½ fl oz/scant ½ cup whole milk; 1 garlic clove, finely chopped; 4 tbsp olive oil; 200 g/7 oz chestnut (cremini) mushrooms, sliced; 4 tbsp chopped flat-leaf parsley; salt and freshly ground black pepper; salt and freshly ground black pepper; 4 heaped tbsp mascarpone cheese; 350 g/12 oz reginette; freshly grated Parmesan cheese, to serve

Reginette with mushrooms, parsley and mascarpone sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This is a delicate sauce with a good balance of flavours. Reginette are pasta ribbons with ruffled edges, also known as mafalde; ricciarelle are very similar.

Ingredients

100 ml/3½ fl oz/scant ½ cup whole milk
30

Europe
Italy
Main course
Pasta
Mediterranean
Vegetarian

Method

Heat the milk, pour it over the dried porcini and leave to soak for 15–20 minutes. Drain, reserving the milk, and chop the porcini.

Heat the oil in a large frying pan, add the garlic and half the parsley, and cook over low heat for 1 minute, stirring constantly. Add the fresh mushrooms and the porcini and sauté for 15 minutes, adding a few tablespoons of the reserved porcini milk. Seaso