A Meal Of Boletes, Modena Style
By á-170456
Ingredients
- DEEP-FRIED BOLETES:
- 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
- TAGLIARINI AL PORCINI:
- 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
Details
Servings 4
Preparation
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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