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The Woodcutter's Wife's Pasta

The Woodcutter's Wife's Pasta
The Italian translation is "Maccheroncini allo Boscaiuola," but in any language this dish is succulent and saturated with provocative, musky flavors.

Presumably, woodcutters found wild mushrooms in the forest, and their wives obviously knew what to do with them! This dish is simple to prepare and very easy to eat.
Ingredients:

A handful of dried Porcini mushrooms, appx. 2 ounces.
2 Tablespoons butter
2 cups heavy cream
1 pound elbow macaroni
1 fresh truffle
1 ½ cup freshly grated Parmesan cheese
sea salt & freshly ground white pepper



Directions:


Soak the dried porcini for about 20 minutes in warm water to cover, then drain, rinse and gently squeeze dry.


Heat the butter in a large skillet until melted. Add the mushrooms and cook until golden brown.  Stir in the cream and cook until it begins to thicken and coats the back of a spoon.


Cook the pasta in boiling, salted water until al dente; drain and add to the sauce.


Add the cheese and toss over low heat.  Add salt and pepper to taste.  Serve immediately, shaving the fresh truffle over each portion at the table.

 

 



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