Conchiglie "Alessandra"

PRIMI

11/11/20252 min read

Conchiglie ai Fungi Porcini con Panna "Alessandra"

Ingredients (Serves 4)

- 400g conchiglie pasta (Shell-shaped). You can also use Rigatoni or farfalle.

- 300-400g fresh porcini mushrooms (or 50g dried, rehydrated in warm water for 20-30 minutes)

- 200ml heavy cream

- 2 garlic cloves, finely chopped (or 1 shallot as a milder alternative)

- 2-3 tablespoons olive oil or butter

- 50g grated Parmesan cheese (plus extra for serving)

- Salt and freshly ground black pepper, to taste

- Optional: A splash of white wine (about 50ml) for deglazing, and fresh parsley for garnish

Instructions

1. Prepare the mushrooms: If using dried porcini, soak them in warm water for 20-30 minutes, then drain (reserve a bit of the soaking liquid if desired for extra flavor) and slice. For fresh porcini, clean them gently with a brush or damp cloth (avoid soaking), then slice thinly.

2. Sauté the aromatics and mushrooms: Heat the olive oil or butter in a large skillet over medium heat. Add the chopped garlic (or shallot) and sauté for 1-2 minutes until fragrant but not browned. Add the sliced porcini mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown. Season with salt and pepper. If using white wine, add it now and let it evaporate for about 2 minutes.

3. Add the cream: Pour in the heavy cream and reduce the heat to low. Stir to combine and let the sauce simmer gently for 3-5 minutes until it thickens slightly. Taste and adjust seasoning. If the sauce is too thick, add a splash of pasta cooking water or reserved mushroom liquid.

4. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions (usually 8-10 minutes for dried, 2-3 for fresh) until al dente. Drain, reserving about 1/2 cup of pasta water.

5. Combine and serve: Add the drained pasta directly to the skillet with the mushroom cream sauce. Toss over low heat for 1-2 minutes to coat evenly, adding reserved pasta water if needed for a silkier texture. Stir in the grated Parmesan until melted and incorporated. Serve immediately, topped with extra Parmesan and chopped parsley if desired.

Tips

- Variations: Some recipes add a touch of thyme or nutmeg for extra depth, but keep it simple to stay authentic.

Wine pairings

Pair with a crisp white wine like Pinot Grigio to complement the creaminess. Or use our precise suggestions:

White Wines

  • Dr. Konstantin Frank Chardonnay (Finger Lakes, NY): A local, barrel-aged option with creamy notes and acidity to match the sauce.

  • Peter Zemmer Pinot Grigio (Alto Adige, Italy): Crisp and mineral-driven, it contrasts the dish's richness.

  • Inama Soave Classico (Veneto, Italy): Elegant with floral and almond hints, perfect for the earthy mushrooms.

Red Wines

  • Silver Thread Vineyard Blackbird (Finger Lakes, NY): A Pinot Noir-based blend with earthy undertones that echo the porcini.

  • Abbazia di Novacella Pinot Nero (Alto Adige, Italy): Light and elegant Italian Pinot Noir with berry and spice notes to complement the mushrooms.

  • Produttori del Barbaresco Nebbiolo (Piedmont, Italy): Earthy and structured, it pairs beautifully with the dish's umami.