Linguine drawn with porcini mushrooms with cream and black truffle-today's kitchen… Emanuele

We let Emanuele, a great expert in cooking and a special friend of this blog, present us his delicious recipe: 
Today I propose some homemade linguine a little ' special, I wanted to use a black truffle (now they are cheap, especially on the Internet) and I find that the mushrooms are an ideal match, but if we make a condiment based on mushrooms that tastes very Strong, we risk to cover the aroma of the truffle. That's why I decided to integrate the mushrooms in the dough of fresh pasta! The doses indicated refer to an ideal dough to be drawn with the machine, so not to be peeled (if you want to leaf through the dough, type to get noodles, add some eggs and water to taste To make the dough malleable). If you do not have the time or the tools to make fresh pasta, you can also buy it ready.


____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____

 

400 grams of regrinded durum wheat flour
100 grams of dried mushrooms
250 ml of fresh cream
1 Truffle 25-30gr
1 Walnut of butter

Salt and pepper to taste

____ _____… ___ _____… __ _____…… _ _____…

 

Put the dried mushrooms soak in warm water and let them soak for 30 minutes. When they are soft, transfer them to a blender and reduce in a puree.
At this point you can knead in a planetary with a leaf hook or by hand, the important thing is to measure the weights well, otherwise the dough will not be good: you have to add to 400 gr of flour about 156 gr of puree (if you have not obtained enough, add more water To soak the mushrooms).
These doses are good for making any kind of flavored pasta, whether it be with sepia, tomato concentrate or milkshakes, if you want to scale the flour doses in general the formula is 0.39 GR of liquid/puree for each gram of flour you use. , make the proportions accordingly.
The dough that you will get is not at all malleable, indeed very mealy, but this is the ideal consistency for the drawing to bronze.
Transfer the mixture into the hopper of the drawing machine and proceed with the creation of the dough, of course according to the die chosen you can get different sizes, I chose the linguine striped.
As the dough comes out of the machine, put it to spread to make it dry, you can make it dry for at least a couple of hours, better if all night to cook it the next day at lunchtime.

 

When ready, we can begin to prepare the condiment.
Melt in a pan a knob of butter and finely grate half a truffle. Cook with medium flame, then add the fresh cream and continue cooking in low heat, the cream should not boil.
Apart cook the pasta and drain al dente, then pour in a pan and cream spadellando, until the dough has absorbed the excess liquid and the cream will not be turned into a cream. Set of salt and pepper.

_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____
With the help of a kitchen pliers and a ladle created of the nests of pasta to lay on the plate, then finish with big flakes of truffle cut with the mandolin.

Enjoy your meal!!!!!





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