Pasta contadina

Zutaten

• 1 small onion (– sliced)
• 2 tbsp extra virgin olive oil
• 3 carrots (– thinly sliced)
• 15 g – 1/2 oz dried porcini
• 1 cup hot water mixed with 1/4 cup hot milk
• 150 ml – 2/3 cup red wine
• salt and pepper (– to taste)
• 230 ml – 1 cup fresh cream
• 360 g – 12.5 oz pappardelle egg pasta
• Parmigiano Reggiano (– finely grated)

Zubereitung

1. 1

   Grate the Parmigiano Reggiano using Toolio’s Cheese Grater attachment and set it aside.

2. 2

   Slice the carrots thinly with Toolio’s Vegetable Cutter attachment and set them aside.

3. 3

   Warm a little extra virgin olive oil in a saucepan and sauté the onion for a minute or two, just until it softens and turns translucent.

4. 4

   Add the sliced carrots and give everything a good stir.

5. 5

   Pour in the red wine and let it cook over low heat, uncovered, until the wine has evaporated.

6. 6

   Soak the dried porcini in a bowl with the hot water and milk, and leave them for about 10 minutes to soften.

7. 7

   Drain the porcini and strain the soaking liquid. Add both to the carrot mixture and keep cooking over low heat until the carrots are tender and most of the liquid has reduced. Season with salt and pepper, then set it aside.

8. 8

   Cook the pappardelle until al dente, but take it out a minute early so it can finish cooking in the sauce. Add the pasta to the saucepan with the carrots and porcini, pour in the cream, and stir everything together over gentle heat for 1–2 minutes.

9. 9

   Serve topped with thinly grated Parmigiano Reggiano and freshly ground black pepper.