Pappardelle with Wild Mushrooms and Cheese
Pasta
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Ingredients (13 ingredients)
-
20 g dried porcini mushrooms
-
400 g Pappardelle pasta
-
Salt
-
2 Onions
-
1 Garlic clove
-
35 g Cheese
-
35 g Pine nuts
-
100 ml Olive oil
-
Pepper
-
450 g Porcini mushrooms
-
100 g Sliced bacon
-
0.5 Bund Chives
-
Coarse pepper for sprinkling
Preparation (12 steps)
Soak the porcini mushrooms
Soak 20 g of dried porcini mushrooms in 175 ml of lukewarm water for about 30 minutes.
Cook the pasta
Cook 400 g of pappardelle pasta in boiling salted water according to package directions. Then drain and set aside.
Prepare onions and garlic
Peel and quarter 2 onions. Peel 1 clove of garlic.
Chop onions and garlic
Place onions and garlic in the mixing bowl and chop for 3 sec/speed 5. Scrape down the sides with the spatula.
Prepare mushrooms
Drain the soaked mushrooms and chop coarsely. Clean 450 g of fresh porcini mushrooms, halve large mushrooms.
Shave cheese
Shave 35 g of cheese, set some aside for garnish.
Prepare pesto
Place half of the onions, garlic, soaked mushrooms, 35 g pine nuts, and cheese in the mixing bowl and purée for 20 sec/speed 8. Scrape down the sides with the spatula and purée for another 10 sec/speed 8.
Refine pesto
Add 75 ml of olive oil and stir for 10 sec/speed 3. Season with salt and pepper.
Fry bacon
Cut 100 g of bacon slices into cubes. Heat 25 ml of olive oil in a pan. Fry the bacon cubes in it.
Fry mushrooms
Add the remaining onions and fresh porcini mushrooms to the bacon in the pan and fry for about 2 minutes.
Prepare chives
Wash ½ bunch of chives and cut into rolls.
Serve
Mix the pasta with the porcini mushroom mixture and the pesto. Arrange on plates and sprinkle with chives and coarse pepper.
Finished cooking? Great! 🎉
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