My father was pasta maker and cook.

Pubblicato su 28 Ottobre 2015 da antonio,felice caiazzo

My father was pasta maker and cook.

Pappardelle with porcini mushrooms and sausage
Ingredients for fresh pasta

Serves 4 persons
200 grams of flour 00
100 grams of durum wheat flour
3-4 medium eggs, (for people are not a fan of pasta until al dente, add just whit 10 tablespoons water in to the mixture.)

For 6 people
380 grams of flour 00
120 grams of wheat flour
5-6 medium eggs

Method :
photographed step by step.
To prepare fresh egg pasta.
Let the dough rest wrapped in a cloth dry for about an hour. Then cut the dough in half.
Stretch the dough, with a rolling pin in thin sheets 2 mm. Sprinkle the dough with flour and wrap on itself. To realize the pasta(Pappardelle) it´s very simply :
Cut the roll of dough width of 2 cm.
Ingredients :
For seasoning the pasta!
500 grams of mushrooms (preferably fresh porcini, alternatively frozen mushrooms are fine.)
mushrooms should be cleaned with a special brush,if you have not it´s okay even a (toothbrush)
and a canvas (dish cloth. )

Warning !!!

Mushrooms must never be washed with water.
300 grams of fresh Neapolitan sausage,(not seasoned ) and slightly flavored, and without the outer skin.
Preparation of flavored oil :
So in a frying pan we put up approximately 18 tablespoons of the olive oil.
2 cloves garlic, finely chopped, for facilitate the spillage of allicin, contained in small pockets inside of garlic. The allicin strengthens the delicate taste of porcini.
The two ciopped cloves of garlic, and they half anchovies fillet desalted will only serve to give flavor at oliven oil. Heat the olive oil to 40 degrees ° C , in a water bath (bain - marie), with the garlic, half anchovies fillet, and parsley, all most carefully covered. So as not disperse the fragrances of spices. We turn off the water bath and let cool, before we use the oil, we have to filter it.depriving it of all content.
Curiosities !
Allicin it´s
a pungent oily liquid with antibacterial properties, present in garlic.
A small amount of allicin is present in fresh garlic, but enzymes in the garlic produce more when the cloves are cut or crushed and exposed to water.
We continue with the recipe :
We put in a pan the oil that we have aromatised, and add one clove of squashed garlic with the outer skin. for 3- 5 minutes´,we remove the garlic, and pour the sausage Neapolitan in a pan, outer the casings.
When almost cooked, fade away with white wine. As soon as the wine has evaporated, we add a bit of cream without exaggeration, salt and black pepper to taste.
In another pan, with a little bit of flavored oil we brown the mushrooms with squashed garlic , for 4-5 minutes´,remove the garlic and add. a handful fresh parsley.

We cook and drain the pasta, we combine the two compounds: porcini and sausage Neapolitan, in a large pan, and we will mix the pasta in the sauce.

Enjoy your meal !!!