Mario Franchino, Leverogne, Aosta
(Yield: 4 servings)
1 pound tagliatelle
½ cup dried mushrooms (preferably Porcini)
3½ tablespoons butter
2 onions (diced)
2 tablespoons finely chopped (Italian parsley)
1 cup Marsala wine
¼ cup cream
salt and freshly ground pepper
½ cup chopped walnuts
grated Parmigiano cheese
1. Soak dry mushrooms in warm water until soft.
2.Melt half of butter in skillet over medium heat; add onions and parsley. Sauté until onions are translucent.
3.Drain. Add mushrooms and Marsala. Reduce heat to low and cook covered for approx. 20 minutes.
4.In the meantime bring pot of salted water to boil. Halfway through cooking time for mushrooms, add pasta to water.
5.When mushrooms are cooked, add remaining butter, cream, salt and pepper (to taste). Cook for another 2 minutes.
6.Remove from heat, add chopped walnuts. Mix well.
7.When the tagliatelle is al dente, drain and add to skillet. Add grated Parmigiano, toss well and serve immediately.