is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
says: "This recipe is the Copyright of Italian
Cooking and Living which is a magazine I subscribe
to. They publish some wonderful recipes".
oz. dried porcini mushrooms
1/2 cup hot water to soak the dried porcini
4 Tblsp. extra-virgin olive oil
10 oz. fresh mushrooms (porcini or cremini),
4 cloves of garlic, whole
4 tsp. Italian parsley, minced
1 tsp. anchovy paste
6 oz. heavy cream
4 oz. prosciutto
1 1/4 cups freshly grated grana padano cheese
1 lb. egg tagliatelle
Salt and freshly ground black pepper
the mushrooms in the hot water and allow to
soak for 20 minutes.
heat the olive oil in a 12" skillet and add
the cloves of garlic.
the reconstituted mushrooms from the water,
reserving the liquid. Strain the water through
a cheesecloth lined sieve.
the garlic becomes golden, remove the cloves
from the pan and add the dried and fresh mushrooms
along with 3 teaspoons of the parsley.
the mushrooms have reduced in volume and the
liquid has nearly evaporated, lower the flame.
bring 4 quarts of water to a boil and add the
tagliatelle and salt, cooking until not quite
al dente (about 2 minutes less than for al dente.)
the anchovy paste and reserved mushroom liquid
to the saucepan and let the sauce reduce.
the liquid is totally evaporated, remove the
pan from the heat and add the drained tagliatelle.
add 2/3 of the heavy cream, the prosciutto,
and 1/4 cup of the grana padano.
stirring continuously for 2 minutes.
from heat, season with salt and pepper, add
the remaining cream, and serve hot, garnished
with the remaining parsley and sprinkled with