Fresh pasta in unlimited. Try your skills preparing original and tasty dishes with it.
ingredienti per 4 porzioni (costo circa 2,5 € ap)
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- 500 g fresh pasta with eggs
- 2 tsp porcini powder
- 1 cipolla media
- 1 small fennel
- 80 g green peas
- Olio d´ oliva EV
- 40 g parmigiano
- Pepe nero
James Briscione´s book “The flavor matrix”, along with Niki Segnit´s “The flavour thesaurus” are two of the best books I have. They give me the possibility to create original dishes with not so known pairings. I strongly recommend you both of them, these books will help you be a very good cook.
Porcini and peas make a great pairing. So, I decided to prepare a dish with porcini pasta dough and peas, using onion as an aromatic and enriching it with parmigiano cheese.
I have already talked to you about powders. Powders are a fantastic weapon for every cook, as they offer him the possibility to colour and aromatize their preparations without using chemical products. I often use powders for my soups, my sauces and of course for my fresh pastas.
Usually to prepare a powder, we must first dry perfectly our ingredients. But today, the whole procedure is even easier. We buy already dried porcini, we then grind them very very finely, we pass them through a fine sieve (not obligatory) and we conserve them in the fridge for many months. I have to warn you that if the porcini are not very dry, the powder will not be as fine, as it has to be, so I suggest you, before you grind them, to put them in a hot oven for 5 minutes in order to eliminate any possible humidity.
For today´s dish we prepare 500 grams fresh pasta with eggs, as we already have learnt, or as you can see qui with the addition of 2 tsp of porcini powder. If you want your pasta to have an absolutely uniform colour, just pass the powder from a fine sieve and dilute the finest powder in the pasta water. If you want your pasta to have stigmas as mine, use both fine and less fine powder, adding it directly in the dough. If you want a deeper colour and a stronger aroma add one more tsp of powder.
In a skillet we preheat some olive oil and we add the onion and the fennel, finely sliced. We gently fry them till very tender, adding some water if they tend to change colour.
Meanwhile we boil the peas for about 4 minutes in salted water. If you use frozen peas, you must first defrost them before boiling them. If the peas are small they may need less time, if they are large, they will need more, so you must check them after 3 minutes.
We remove the peas and we add them in the skillet. In the same water we boil the tagliatelle for 2-3 minutes. We carry them in the skillet and we start to mantecare them with some boiling water and the half amount of the cheese.
We put them on plates and we serve, garnishing with the other half of parmigiano and some black pepper.
