With the arrival of October, the frenetic pace of everyday life resumes its course, but this time with a sweet autumn melody. It's a time when we wrap ourselves in the colors of the season and immerse ourselves in traditions that warm our hearts.
The table has always brought families together : generations gathered around a table to share food, chat and, above all, joy. The table is the place where memories take shape, where the past blends harmoniously with the present and where the future makes its way.
In this article we want to take you on a dive into traditions with a grandmother's recipe , a true gem of the Emilian tradition that has passed through the generations.
Tagliatelle with Balsamic Vinegar and Porcini Mushrooms: A Symphony of Autumn Flavours
This delicious dish combines homemade pasta with the rich and complex flavor of balsamic vinegar and porcini mushrooms. A combination of tradition and creativity that enchants the palate and warms the soul. Here's how to prepare this authentic delicacy ...
Ingredients for tagliatelle:
- 250 g of durum wheat semolina flour
- 2 eggs
- A pinch of salt
- 200 g of fresh porcini mushrooms (or rehydrated dried mushrooms)
- 2 knobs of butter
- 1 small onion, finely chopped
- 2 tablespoons of Balsamic Vinegar of Modena PGI Black Drops
- 150 ml of cream
- Salt and freshly ground black pepper, to taste
- Grated Parmigiano Reggiano for garnish
- Chopped fresh parsley for garnish
Start with the tagliatelle: In a bowl, or on a shelf, create a well with the flour. Break the eggs and pour into the flour fountain. Add a pinch of salt and start mixing slowly, until the paste starts to form.
Continue kneading until you get a smooth, elastic ball of dough. Cover the dough with a cloth and let it rest for about 30 minutes.
Next, roll out the dough on a floured surface and cut it into thin strips to create tagliatelle . Let them dry slightly while you prepare the dressing.
For the seasoning:
If you're using dried mushrooms, rehydrate them according to package instructions and then cut them into thin slices. If you are using fresh porcini mushrooms , clean them and cut them into slices. In a skillet, melt the butter over medium heat. Add the chopped onion and cook until the mushrooms are golden brown and the onion is soft.
Add the Balsamic Vinegar and let it evaporate slightly.
Pour the cream into the pan and mix well. Cook over medium-low heat until the sauce thickens slightly. Season with salt and pepper to taste.
Serve them like this:
Cook the tagliatelle in abundant salted water until they are al dente. Drain them and transfer them to the pan with the seasoning. Toss the noodles well until they are well coated.
Serve and garnish with grated Parmesan and chopped fresh parsley.
These tagliatelle with Balsamic Vinegar and Porcini Mushrooms are an autumnal Emilian dish that will make you savor the rich culinary tradition of Emilia-Romagna . Enjoy your meal!