Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, tagliatelle with mushroom and salame ragù. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
The region of Umbria is known as the 'green heart' of Italy. Basic pasta dough and a luxurious sauce from one of the masters. Recipe adapted from "Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto," by Marc Vetri with David Joachim.
Tagliatelle with mushroom and salame ragù is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Tagliatelle with mushroom and salame ragù is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook tagliatelle with mushroom and salame ragù using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Tagliatelle with mushroom and salame ragù:
- Get 400 g tagliatelle
- Take 150 g salame meat or similar
- Take 150 g mushrooms
- Take Chopped carrots onions and celery for the soffritto
- Get Olive oil
- Prepare Glug of wine
- Get Tin plum tomatoes
- Make ready Salt to taste and lots of pepper if using sausages
Drain pasta, reserving some of the cooking water. Toss pasta with mushroom ragu and finish with extra virgin olive oil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Tagliatelle with a lemon pork ragù.
Steps to make Tagliatelle with mushroom and salame ragù:
- Wash and chop mushrooms, chop the veg for the soffritto. Cook the carrots, onions and celery in olive oil for about 1-2 mins. Add the meat and cook for another few minutes to brown
- Add the mushrooms and continue cooking for a few minutes then add the wine and let it evaporate. Now add tomatoes and break them down with a spoon. Simmer on low for about an hour
- Half way through cooking, bring a pot of salted water to the boil and cook pasta according to instructions. Drain pasta al dente and add to sauce. Mix and serve with Parmesan if you fancy
This is a nice, easy recipe. I added some dried porcini mushroom and added the stock I got from soaking them at the simmering stage to intensify the mushroom flavour. A quick and easy mushroom pasta, great for a mid-week meal. The dried pasta could easily be subsituted for fresh pasta. Use thin green asparagus spears, so you can stir-fry them without blanching first.
So that is going to wrap this up with this special food tagliatelle with mushroom and salame ragù recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
