Today, we’re taking a cooking journey from Tuscany to New york city to attempt an alternative variation of the standard Tuscan pasta: Pici with Mushroom and Walnut Bolognese. This meal is a signature production of Riccardo Orfino, chef at Osteria 57 in New York City. It’s a vegetarian twist on the traditional Bolognese sauce, completely matching the rustic texture of semolina pici pasta. To make the sauce, a mix of fresh mushrooms and sliced dried porcini mushrooms are utilized, including an enjoyable earthy note. The addition of toasted walnuts makes it abundant and hearty, in spite of the lack of meat. You simply need to attempt it!
To make Pici with Mushroom and Walnut Bolognese, very first prepare the veggie broth and keep it warm. On the other hand, concentrate on the fresh pasta: spread out the semolina flour in a well on a work surface area, then put the lukewarm water into the center 1 and begin to integrate it with a fork 2 Continue to blend the dough by gathering the active ingredients with a bench scraper 3
Include a pinch of salt 4 and knead with your hands 5 till the dough is flexible and consistent 6 Wrap it in cling wrap and let it rest for thirty minutes in the fridge.
After the dough’s rest time, divide it into smaller sized parts 7 and kind long, thin ropes 8 Cut the ropes to acquire pici about the length of spaghetti 9
Lay the pici on a tray lined with a fabric sprayed with semolina and cover with cling wrap 10 Carry on to the mushrooms: soak the dried porcini to rehydrate them 11 then tidy the fresh mushrooms by eliminating the earthy part of the base 12
Slice the portobello and champignon mushrooms into thin pieces 13 tear the oyster mushrooms by hand 14 and leave the brown beech mushrooms entire. Drain pipes the porcini mushrooms and slice them carefully with a knife 15
Now, prepare the walnuts: approximately slice the kernels 16 and toast them for a couple of minutes in a pan with a drizzle of oil, so they launch their natural oils 17 When you begin to smell them, switch off the heat and move the toasted walnuts to a bowl. Reserve 18
In the very same pan, include oil and the formerly sliced veggies for the soffritto, specifically onion, carrot, celery, and garlic 19 Sauté the soffritto over low heat, then include the tomato paste 20 and blend well to mix 21
Transfer the soffritto to the bowl with the walnuts and reserved 22 In the very same pan, gather the mushrooms with a drizzle of oil 23 season with salt and pepper, and cook over high heat for 8-10 minutes, stirring typically. When the mushrooms are golden, include the sliced dried porcini and the soffritto 24
Deglaze with red white wine 25 and let the alcohol totally vaporize, then include the toasted walnuts and the tomato purée 26 washing the container with a little water. Likewise gather the hot veggie broth 27
Lastly, include the sliced sun-dried tomatoes 28 and an arrangement of fresh fragrant herbs looped with string 29 Let it simmer carefully for 2 hours. When the ragù is all set 30 bring a pot of salted water to a boil for the pici.
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