Corzetti with Mushroom Ragù

Name: Corzetti with Mushroom Ragù
Yield: Serves 6–8
Cuisine: Italian
Ingredients: 8 oz. shiitake mushrooms, stemmed and thinly sliced; 1 lb. corzetti or orecchiette; 8 oz. cremini mushrooms, thinly sliced; 4 oz. dried porcini mushrooms; 6 cloves garlic, thinly sliced; Kosher salt and freshly ground black pepper, to taste; 2 cups boiling water; ¼ cup finely chopped fresh flat-leaf parsley; ¾ cup extra-virgin olive oil; ½ cup grated Parmigiano-Reggiano; 2 cups veal stock

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Piedmontese cuisine often showcases porcini mushrooms, which are commonly foraged at the base of the Italian Alps. Prized for their meaty texture and nutty flavor, they are most often sold dried in the U.S. Once rehydrated, they regain their texture and toothsomeness.

Ingredients

4 oz. dried porcini mushrooms
2 cups boiling water
Kosher salt and freshly ground b

Method

Place porcini in a bowl and cover with water; let sit until softened, about 15 minutes. Using a slotted spoon, transfer porcini to a cutting board and coarsely chop; reserve ½ cup soaking liquid.
In a large pot of generously salted boiling water, cook pasta until al dente