Roasted Bone Marrow and Porcini Pappardelle
This roasted bone marrow and porcini pappardelle is a decadent and flavor-packed pasta experience! Rich and creamy bone marrow and soft mushrooms are complimented by the nutty pecorino cheese while the chewy pappardelle rounds out the look and texture of this amazing dish. With its subtle yet complex flavors and luxurious textures, this pasta is sure to please even the pickiest of eaters.
Roasted Bone Marrow and Porcini Pappardelle!
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 8 ounces baby portobello mushrooms, sliced
– 8 ounces porcini mushrooms, sliced
– 2 tablespoons butter
– 1/4 cup white wine
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup parsley, chopped
– 1 pound pappardelle
– 1/2 cup grated pecorino
– 4 ounces bone marrow
1. Preheat the oven to 400 degrees Fahrenheit.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened and fragrant, about 5 minutes.
3. Add the mushrooms and cook until they begin to soften, about 5 minutes.
4. Add the butter and stir to coat the mushrooms.
5. Add the white wine and season with the pepper. Cook until the liquid is reduced by half, about 5 minutes.
6. Add the parsley and stir to combine, then remove the saucepan from the heat.
7. Meanwhile, bring a large pot of salted water to a boil and add the pappardelle. Cook until al dente, about 8 minutes.
8. After cooking the pasta, drain and divide among four plates.
9. Top each plate of pasta with the mushroom sauce, then top with the grated cheese and bone marrow.
10. Place the plates on a baking sheet and place in the preheated oven for a few minutes, until the cheese and bone marrow are melty and fragrant.
Nutrition: (per 1/4 of the pasta)
Wine Pairing: A nice Italian Chianti would pair nicely with this dish.
History of Roasted Bone Marrow and Porcini Pappardelle
Roasted bone marrow and porcini pappardelle is a classic pasta dish. Originating in the Italian city of Bologna, this dish dates back to the middle ages and is a staple of Italian cuisine. The dish is made from strips of fresh pappardelle pasta (a wide ribbon-like type of pasta) and is cooked in a creamy béchamel sauce, made with roasted bone marrow and porcini mushrooms. The dish is often served with a sprinkle of Parmesan cheese and herbs.
This dish has been popular in Italy for centuries and is considered a classic comfort food. In recent years, it has become popular in North American and European restaurants, especially in Italian cuisine-inspired restaurants. The popularity of the dish has led to the creation of new variations, such as adding roasted potatoes, crispy bacon, or cream to the dish.
Ingredients that can be substituted
Roasted bone marrow and porcini pappardelle is a versatile dish and there are a few ingredients that can be substituted. If a dish requires mushrooms, other types of mushrooms such as oyster mushrooms or shiitake mushrooms can be used instead of porcini mushrooms. If the dish calls for roasted bone marrow, ricotta cheese or roasted garlic can also be used. Additionally, fresh herbs such as parsley, basil, or thyme can be added for an extra burst of flavor.
There are a few interesting facts about this dish. Firstly, the type of pappardelle used in the dish is typically a thick cut, which gives the dish added texture and flavor. Secondly, this dish was traditionally served as part of a four-course meal in the middle ages, although it is now commonly served as a main course. Lastly, this particular dish is considered a traditional Tuscan dish and is a popular choice at many Italian restaurants.
In conclusion, roasted bone marrow and porcini pappardelle is a classic Italian pasta dish that has been around for centuries. Its popularity continues to grow, not only in Europe and North America, but also in other parts of the world. When making this dish, there are a few ingredients that can be substituted and it is interesting to note that the type of pappardelle used in this dish is thicker than most other pastas and is traditionally served as a four-course meal in the middle ages.