Name: Maltagliati: Porcini (Maltagliati al Funghi Porcini)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 80 g butter; 250 g fresh, young, firm porcini (caps no more than 5 cm across); 260 g fresh maltagliati, or 200 g dried ones; 2 cloves garlic, thinly sliced grated Parmesan, to serve

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

A simple sauce with the king of wild mushrooms — earthy and heavenly all at once. This sauce is quick to make and can be done as the pasta cooks.

Ingredients

260 g fresh maltagliati, or 200 g dried ones
250 g fres

Starter
Main course
Vegetarian

Method

Clean the porcini (wipe the caps with a damp cloth, and carefully pare the skin from the stalks) and slice 1cm thick. Heat the butter in a wide pan over a high heat and fry the mushrooms for two minutes on each side until lightly browned. Add the garlic as you turn the slices, so it has a chance to cook. Add a ladleful (60ml) of the pasta’s water to emulsify the butter, shaking the pan u

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