Ingredients Jump to Instructions ↓

  1. 2 Young cepe (Boletus) caps - (to 3) Flour - as needed Oil - for deep-frying Salt - to taste Freshly-ground black pepper - to taste

  2. 1 Lemon - cut into wedges Tagliarini Al Porcini

  3. 2 tablespoons 30ml Chopped shallots Chopped cepe (Boletus) stems - from above

  4. 5 tablespoons 75ml Butter Juice of

  5. 1/2 lemon

  6. 3/4 cup 177ml Heavy cream or half and half Salt - to taste Freshly-ground black pepper - to taste

  7. 1 lb 454g / 16oz Fresh tagliarini Freshly-grated Romano or Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 saute pan or skillet, saute 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.


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