Il Cucinologo
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Tagliatelle with Mushroom and Dried Fruit Ragù

17/11/2023

Tagliatelle with mushroom and dried fruit ragù is a very rich and flavorful autumnal dish. Here is a recipe to prepare this dish, combining earthy flavors with the sweet notes of dried fruit.

Ingredients

  • 300 g egg tagliatelle
  • 300 g mixed mushrooms (porcini, button, honey fungus, etc.)
  • 1 small onion
  • 1 garlic clove
  • 30 g chopped walnuts
  • 30 g flaked almonds
  • 50 g pine nuts
  • 100 ml cooking cream
  • 1/2 glass dry white wine
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Chopped parsley for garnish
  • Parmesan or grated Parmesan (optional)

Preparation

  1. Clean the mushrooms by removing the earthy part of the stem and brushing them to eliminate any residue. Avoid rinsing them under running water, but you can use a damp cloth.
  2. Cut the mushrooms into pieces that are not too small and set aside.
  3. Finely chop the onion and garlic and sauté them in a pan with a drizzle of extra virgin olive oil until they become translucent.
  4. Add the mushrooms to the pan and let them cook until they release their liquid.
  5. Deglaze with the white wine and allow the alcohol to evaporate.
  6. Lower the heat and add the cream; let it cook for a few minutes to thicken the sauce. Adjust salt and pepper.
  7. Toast the walnuts, almonds, and pine nuts in a separate pan without adding any fat, until they turn golden and fragrant.
  8. Add the toasted dried fruit to the mushroom sauce and mix gently.
  9. Meanwhile, cook the tagliatelle in plenty of salted water, draining them al dente while reserving some of the cooking water.
  10. Transfer the tagliatelle to the pan with the sauce, adding a little pasta cooking water if needed to combine everything well.
  11. Serve the tagliatelle well coated and garnish the dish with chopped parsley and, if desired, a generous handful of Parmesan or grated Parmesan.

Trivia

Tagliatelle is a typical pasta from Emilia-Romagna, traditionally served with classic meat ragù. The mushroom and dried fruit variation is an autumnal reinterpretation that combines earthy flavors with the sweetness of dried fruit, an ingredient often found in Italian cuisine paired with meats and savory dishes.