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A Meal Of Boletes, Modena Style


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  • 2 young cèpe (Boletus) caps - (to 3)
  • Flour as needed
  • Oil for deep-frying
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 lemon cut into wedges
  • 2 tablespoons chopped shallots
  • chopped cepe (Boletus) stems from above
  • 5 tablespoons butter
  • Juice of 1/2 lemon
  • 3/4 cups heavy cream or half and half
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 pound fresh tagliarini
  • Freshly-grated Romano or Parmesan cheese


Servings 4


Step 1

Deep-Fried Boletes: Remove the stems from the mushrooms and reserve. Cut the mushrooms into 1/2-inch slices and dip them in flour. Deep-fry at 375 degrees until golden brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper and serve with lemon wedges.

Tagliarini al Porcini: In a sauté pan or skillet, sauté the shallots and chopped stems in butter until hazel colored. Add the lemon juice. Add the cream, salt, and pepper and cook at a very low temperature for about 10 minutes, stirring gently.

Cook the pasta in a large amount of boiling salted water until al dente and drain.

Pour the sauce over the pasta in a serving bowl. Generously sprinkle the cheese on top.

This recipe yields 4 appetizer and 4 main course servings.

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