The perfect Christmas pasta dish

Food always tastes better when it’s shared and Christmas food is not certainly an exception! I thought to share one of my favourite recipe for Christmas, which will bring out the intense flavour and texture of mushrooms on your table. For this recipe, I used dried porcini mushrooms picked by my parents in Tuscany and black squid ink tagliatelle to elevate the experience of this dish.

If you would like to end your Christmas meal with brown tones and distinct flavours, I would suggest the delicious vegan caramelised walnuts and chestnut cake with coffee liqueur made by my dear friend Silvia from Salvialimone. We tested both recipes together with the hope of bringing something special on your Christmas table.

I wish you the very best for a calm, happy gathering with your nearest and dearest!

Xmas gathering with pasta.jpg
INGREDIENTS - Serves 4   60 gr dried porcini mushrooms  1 Onion, peeled and finely chopped  4 Tbs Olive Oil  2 garlic cloves, peeled and finely chopped  1 glass Red Wine  Grated Parmesan Cheese  Parmesan, grated  Salt and black pepper  450g dried long squid ink pasta (Tagliatelle)   METHOD   Place the dried porcini in a bowl, cover it with hot water, and allow them to soften for about twenty minutes. Then drain, reserving the liquid.  In a large frying pan, heat the oil. Add the onion and garlic and fry for a few minutes. Add the porcini and cook for another minute to combine the flavours. Sprinkle with salt and pepper and cook, stirring occasionally, for 2-3 minutes, or until the mushrooms have released their water and are tender. Add a little of the porcini liquid and let it all bubble for 3-4 minute to reduce. Add the red wine and let it bubble for another 3 minutes.  Meanwhile, put a large pan of well-salted water on to boil in preparation for cooking the pasta until al dente. Drain and toss with the mushrooms sauce. Divide between bowls and serve, passing around grated parmesan cheese and add a sprinkle of black pepper for those who want it.

INGREDIENTS - Serves 4

60 gr dried porcini mushrooms

1 Onion, peeled and finely chopped

4 Tbs Olive Oil

2 garlic cloves, peeled and finely chopped

1 glass Red Wine

Grated Parmesan Cheese
Parmesan, grated

Salt and black pepper

450g dried long squid ink pasta (Tagliatelle)

METHOD

Place the dried porcini in a bowl, cover it with hot water, and allow them to soften for about twenty minutes. Then drain, reserving the liquid.

In a large frying pan, heat the oil. Add the onion and garlic and fry for a few minutes. Add the porcini and cook for another minute to combine the flavours. Sprinkle with salt and pepper and cook, stirring occasionally, for 2-3 minutes, or until the mushrooms have released their water and are tender. Add a little of the porcini liquid and let it all bubble for 3-4 minute to reduce. Add the red wine and let it bubble for another 3 minutes.

Meanwhile, put a large pan of well-salted water on to boil in preparation for cooking the pasta until al dente. Drain and toss with the mushrooms sauce. Divide between bowls and serve, passing around grated parmesan cheese and add a sprinkle of black pepper for those who want it.

Squid ink pasta.jpg
Vegan caramelised walnut and chestnut cake - Find the recipe  here

Vegan caramelised walnut and chestnut cake - Find the recipe here