Ingredients FOR THE PASTA
- 200 g flour 0
- 130 g egg yolks
- 100 g re-milled durum wheat semolina
- 25 g dried porcini mushrooms
- 5 g extra virgin olive oil
- 3 g salt
- 2 small eggs
Ingredients FOR THE SAUCE
- 1 Kg priest's hat
- 400 g of ice
- 200 g fresh porcini mushrooms
- 50 g dried porcini mushrooms
- 2 carrots
- 1 onion
- 1 stalk of celery
- Juniper berries
- rosemary
- lemon
- garlic
- extra virgin olive oil
- pepper in grains
- salt
FOR PASTA
Dried further dry mushrooms in the convection oven at 60 ° C for 1 hour and 30 minutes (if your oven does not have a low temperature, set it to minimum, leaving the door a little open).
Then blend the mushrooms in a powerful blender until you get a fine powder.
Knead in a bowl, the mushroom powder with eggs and egg yolks, salt, oil, semolina and flour. Work the mixture until it is homogeneous and smooth, cover it with plastic wrap and let it rest for at least 1 hour.
Roll out the pasta into very thin sheets, helping you with a little semolina, then cut them to obtain the tagliatelle.
FOR THE SAUCE
Cut the meat into small pieces and brown it a little at a time in a large saucepan with a little oil. Add celery, carrots and onion peeled and chopped into pieces, 1 tablespoon of peppercorns, a few juniper berries, a sprig of rosemary and 1 clove of garlic with the peel.
Cook for a few minutes, then add the ice. Lower the heat and simmer, covered, for 4 hours.
Filter finally, the sauce with the Chinese colander (chinoise) and let it cool. Degrease the sauce and let it reduce for 10-15 minutes, then remove it from the heat and let it cool. When it reaches 40 ° C, add the dried mushrooms and 2-3 lemon peels. Cover with plastic wrap and let cool to room temperature. Then filter further with gauze, obtaining a dark and fragrant mushroom sauce.
Cook the tagliatelle in salted boiling water, drain when al dente and toss in a pan with the mushroom sauce and a little pasta cooking water. Complete with fresh porcini mushrooms, cleaned and cut into strips.
No waste: the meat used for the bottom can be kept in the fridge for 3 days and is excellent for preparing meatballs. Alternatively, heat it with a little tomato sauce and the leftover mushrooms and serve it with a soft polenta.
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