Potatoes and porcini are a classic autumn combination. If you can, purchase fresh porcini. If not, substitute the same amount of frozen porcini. (Before using, defrost them completely overnight in the refrigerator, uncovered, on an absorbant, non-terry cloth kitchen towel.
SERVES 6
4 TBSP [56 G] UNSALTED BUTTER
1 GARLIC CLOVE, SMASHED
ONE 1 IN [2.5 CM] PIECE OF ROSEMARY SPRIG
1 LB [454 G] FRESH PORCINI, CUT INTO 1/4 IN [6 MM] SLICES
KOSHER SALT
1/4 CUP [60 ML] DRY WHITE WINE
2 CUPS [480 ML] BRODO DI FUNGHI (PAGE 247)
1 RECIPE CARAMELLE (PAGE 216) FILLED WITH RIPIENO DI PATATE (PAGE 219)
1/2 CUP [50 G] FINELY GRATED PARMIGIANO-REGGIANO
In a large sauté pan or skillet over medium-high heat, melt 3 Tbsp of the butter until frothy and golden, 30 to 45 seconds. Add the garlic and rosemary and cook until fragrant, about 10 seconds. Add the porcini and toss in the melted butter to coat. Cook, without agitating, until the mushrooms are caramelized, about 2 minutes, and season with salt. Add the wine and cook until reduced by half, 2 to 3 minutes. Add the brodo and cook until reduced by half, 2 to 3 minutes more. Add the remaining 1 Tbsp butter and swirl to emulsify. Set the sauce aside.
Bring a large pot of water to a rolling boil over high heat. Season the water with salt (see page 25). When the salt dissolves, add the caramelle and cook until tender, about 2 minutes.
Meanwhile, return the sauce to medium heat. Using a spider, transfer the pasta to the sauce and gently stir to coat. Add some pasta cooking water, as needed, to loosen the sauce. Serve immediately with the Parmigiano-Reggiano sprinkled on top.
