Strangozzi ai Funghi Sanguinelli
Try this Strangozzi ai Funghi Sanguinelli recipe, or contribute your own.
Try this Strangozzi ai Funghi Sanguinelli recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Mondare delicatamente i funghi.
- In un tegame capiente, fare scaldare due cucchiai di olio evo con l' aglio, il rosmarino tritato finemente ed il peperoncino.
- Aggiungere i funghi.
- Appena evaporata tutta l'acqua di vegetazione dei funghi aggiungere i pomodori pelati passati o schiacciati con la forchetta.
- Regolare di sale.
- Fare cuocere a fuoco vivo per una decina di minuti. Se il sugo dovesse risultare troppo denso, aggiungere dell'acqua.
- Nel frattempo calare gli strangozzi nell'acqua bollente.
- A cottura quasi ultimata, scolarli e versarli nel tegame con il sugo di sanguinelli.
- Amalgamare e servire.
Choosing Your Pan and Managing Moisture
Substituting dried spaghetti for fresh strangozzi alters the starch release entirely, requiring adjustments to your pasta water retention. Wide pans maximize surface area so the mushroom liquid evaporates quickly. When cooking wild sanguinelli mushrooms, expect them to release substantial moisture before browning. Letting that water cook off completely concentrates the earthy mushroom flavor before the peeled tomatoes enter the skillet.
Controlling Heat During the Ten-Minute Simmer
Maintaining high heat during the ten-minute tomato reduction step ensures bright acidity without scorching the bottom of the pan. Crushing the peeled tomatoes by hand rather than puréeing them yields a rustic texture that clings better to long strands of pasta. If the sauce thickens too rapidly before the noodles finish boiling, incorporate reserved pasta water containing starches that help bind the oil and tomato juices into a cohesive emulsion.
Finishing and Pairing Strategy
Transferring the pasta directly into the simmering sauce one minute before package directions dictate allows the noodles to absorb finishing flavors without becoming mushy. Pair this robust mushroom dish with a crisp, high-acid white wine like Trebbiano to cut through the richness of the extra virgin olive oil while mirroring the rustic profile of the meal.
