Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
When Lisa’s children were little, her sons loved tagliatelle with funghi porcini! One of Lisa’s proudest moments was seeing her son, Bobby, say his first Italian word, “Ancora!” after having a plate of this pasta. Lisa’s other son, Guido, ate so many tagliatelle ai funghi porcini that everyone in the family used to joke that he would become a mushroom! With these family memories, and the aroma of Tuscany, this dish always brings Lisa back to Italy. Use Lisa’s secret ingredient Star’s funghi porcini dadi, available on Amazon here, to make this dish even more authentic! Watch Lisa make the full recipe on her YouTube channel here.
Lisa’s Tagliatelle con Funghi Porcini Ingredients:
8 oz dried porcini mushrooms
3 cloves garlic, minced
4 tablespoons unsalted butter
2 tablespoons chopped fresh Italian parsley
Sea Salt and freshly ground black pepper, to taste
1 pound tagliatelle
1 cup heavy cream
1 dado (bouillon cube) of porcini mushroom
Grated parmigiano reggiano to taste
Lisa’s Tagliatelle con Funghi Porcini Directions:
In a small pan, combine the porcini mushrooms and a cup of water. Bring to a simmer, remove and let stand for 15 minutes. Drain the mushrooms through a fine mesh cheese cloth or a colander with small holes. Pat dry with paper towels and place on a cutting board to chop. Reserve the porcini liquid. Chop the porcini mushrooms fine.
In a large skillet, heat the butter and garlic. Stir for 1 minute. Add the porcini mushrooms, the cream, and a few tablespoons of the porcini liquid. Cook the tagliatelle according to the package directions, approximately 4 minutes. With tongs, lift the tagliatelle from the pasta water and place them directly into the large frying pan with the porcini mixture. Mix well. If more liquid is needed, add a few tablespoons of the porcino juice. Enjoy!