Literally means Woodsman style preparation of Pasta originated at Tuscany.Traditionally, Porcini mushroom being used. However, you may substitute with Champagne or any other mushroom. Also Pappardella Boscaiola comes in two versions White & Red. One with addition of cream and other with tomato sauce.
I’m creating this delicious recipe with certain twist to it as cooking is all about skillful execution of creative ideas.
Ingredients required:
For Boscaiola sauce
• Mushroom sliced 2 cups • Shallots 5 nos chopped• Garlic chopped 5 cloves• Olive oil 2 tbsp• Butter 1 tbsp• Fresh Parsley chopped• Thyme 1 sprig• Cherry Tomatoes halved• Crushed black pepper 1/2 tsp• Heavy cream 1/2 cup• White wine 100 ml• Kosher salt as required• Basil leaves 3 nos
For Pappardella
• All purpose flour 2 cup• Eggs 3 nos• Olive oil 2 tbsp• Salt to taste.
Take flour in a mixing bowl. Break eggs in to it. Add required saltKnead it to a fine dough. Normally, there is no requirement to add water. However, if you need, you may add so. Knead it thoroughly and once it’s done, leave it to rest for about 15 minutes. Now divide the dough to 4 equal parts and roll it to a disc. If you have a pasta machine, use it and get the dough rolled according to desired thicknessCut it in long strips with an inch width size. Dust thr strips with flour to avoid sticking each other. Boil water in a large stock pot. Add little salt and once the water starts boiling, add pappardella and cook for about 15 minutes.
Heat a pan with oil over medium flame. Add garlic,onion and saute till it’s translucent. Add butter, washed, drained and sliced mushroom in to it and saute on low flame. Once it’s turned soft, add tomatoes (halved) and give it a good stir. Add half cup of pasta boiled water and cook for about 2 minutes. Add now required salt, crushed black pepper and mix well. Add now the cream and mix. Add cooked pasta to mushroom and give it a good toss. Cook for about 3 minutes. Sprinkle grated pecorino cheese. Tear few Basil leaves and add to it.
Happy Cooking!
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