Use sfoglia, pasta sheets, made with 2 eggs, uova, and 200 g of ‘O’ flour, farina. The dough is cut into long flat ribbons (about 0.65 cm to 1 cm wide), if they are cut wider, they become pappardelle.
30 g butter, burro
1 ½ tablespoons, cucchiaio, extra virgin olive oil, olio extra vergine d’oliva
3 cloves garlic, aglio, finely chopped
300 g button mushrooms, funghi, roughly chopped
300g field mushrooms, stalks discarded, roughly chopped
100 ml dry marsala
300 ml thickened cream, panna
¼ cup coarsely chopped flat-leaf parsley, prezzemolo
Freshly grated parmigiano reggiano, to serve
Place the butter and oil into a pan, padella, and add the garlic.
Once translucent add the mushrooms.
Once the mushrooms have been sauteed and most of the moisture has gone, add the marsala.
Let it evaporate for 6 minutes or so and add the cream.
Let the cream absorb the flavours of the mushrooms for about 15 minutes.
In the meantime cook the pasta in boiling salted water.
Toss the pasta with the sauce, sprinkle some parmesan and parsley.
(Photo from Vogue Australia: "Cucina Luciana" by Sophia Young, recipes Luciana Sampogna, photography Mark Roper,
styling David Morgan)
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