Tagliatelle with mushrooms in parmesan baskets

Tagliatelle with mushrooms in Parmigiano baskets: a refined and savory recipe

This recipe for tagliatelle with mushrooms in Parmigiano baskets is perfect for an elegant dinner but can also be prepared for a special occasion. Cooking these homemade pasta, accompanied by fragrant mushrooms and served in crispy Parmigiano cheese baskets, will surely impress any guest.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 4

Ingredients for tagliatelle:
- 400 g 00 flour (high-quality flour, ideal for pasta)
- 4 large eggs (preferably at room temperature)
- 1 tablespoon of extra virgin olive oil (to add a hint of flavor)

Ingredients for the mushroom sauce:
- 300 g fresh mushrooms (Champignon or Porcini, depending on preference)
- 2 cloves of garlic (finely chopped)
- 50 ml extra virgin olive oil
- 100 ml cooking cream
- Salt and pepper to taste
- Fresh chopped parsley (for garnish)

Ingredients for the Parmigiano baskets:
- 200 g Parmigiano cheese (finely grated)

Preparation:

1. Preparing the tagliatelle dough:
Start by adding the 400 g of 00 flour to the bowl of the Kenwood mixer, using the dough hook. Add the eggs, one at a time, and the tablespoon of olive oil. Mix on low speed until the ingredients combine and form a homogeneous dough ball.

Practical tips: Make sure the eggs are at room temperature to help achieve a finer texture. If the dough is too sticky, add a little more flour.

2. Resting the dough:
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. This step is essential to allow you to roll out the dough more easily.

3. Preparing the Parmigiano baskets:
Preheat the oven to 180°C. Spread the grated Parmigiano cheese on a baking tray, forming circles about 10 cm in diameter. Bake the cheese for 5-7 minutes until it becomes golden and crispy. Let it cool slightly, then use it to form baskets. You can do this by pressing the warm cheese into a muffin mold or the bottom of a glass.

4. Cooking the tagliatelle:
Roll out the dough on a floured surface until it reaches a thickness of about 2 mm. Cut it into thin strips to obtain tagliatelle. Boil the pasta in salted water for 3-4 minutes or until al dente.

5. Preparing the mushroom sauce:
In a frying pan, heat the olive oil over medium heat, add the chopped garlic and sliced mushrooms. Sauté them for 5-7 minutes until they become golden and soft. Add the cream and season with salt and pepper. Let the sauce simmer gently to thicken.

Serving:
Place the cooked tagliatelle on plates, add the mushroom sauce over them, and garnish with fresh chopped parsley. Place the Parmigiano baskets alongside and enjoy!

Customized version: You can experiment with different types of mushrooms, such as shiitake or porcini, to add an even more intense flavor. You can also add some toasted nuts for extra crunch.

This refined recipe for tagliatelle with mushrooms in Parmigiano baskets will surely become a favorite in your kitchen, combining textures and flavors in a delightful way. Bon appétit!