Spaghetti from Verona

Spaghetti from Verona

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

A rich and hearty pasta with mushrooms, porcini, fresh basil and pine nuts or walnuts.

Ingredients

Quantity Ingredient
40g pine nuts
or 75g walnuts, roughly chopped
10g dried porcini mushrooms
100ml hot water
200g fresh mushrooms
1 small onion
2 tablespoons olive oil or butter
200ml pure cream
pecorino or parmesan cheese, grated, to serve
20 fresh basil leaves, torn
salt
freshly ground black pepper

Method

  1. Toast the pine nuts in a dry frying pan (the walnuts don’t need to be toasted, only roughly chopped), and set aside. Crumble the dried porcini mushrooms into the hot water and set aside to soak. Trim and roughly chop the fresh mushrooms, and finely chop the onion.
  2. In a frying pan, sauté the onion for a few minutes in the olive oil or butter, add the mushrooms and sauté for 4-5 minutes. Pour in the cream, plus the porcini and their soaking liquid. Cook for 3-4 minutes, season with sea salt and freshly ground black pepper, to taste. Stir in the pine nuts or walnuts.
  3. Toss the mushroom sauce into steaming hot spaghetti or pappardelle. Serve topped with grated cheese, torn basil leaves and a good grinding of black pepper.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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