Now that autumn has arrived, the cold is leaving and we spend more weekends at home, relaxing and resting, two simple, easy and delicious Italian ways can change Saturdays and it is sunday to be a perfect day. First, pasta with mushrooms and Italian cheese, and for dessert a torta di ricotta, a type of cake (tart) with delicious Italian cheese.
Pasta with mushrooms and Italian cheese. Easy Italian recipes
– 300 grams of rigatoni pasta
– 400 grams of fresh mushrooms cut into slices
– 2 cloves of garlic
– 35 grams of butter
– 80 grams of dry white wine
– juice of half a lemon
– 200 ml. liquid cream or cooking cream
– 1 teaspoon wheat flour
– 1 teaspoon of mustard
– aged Italian Grana Padano cheese still ripened
– fresh parsley
– salt and freshly ground black pepper (to taste)
How to cook rigatoni with mushrooms and cheese sauce. Mushroom pasta is one of the classics of Italian cuisine.
We went down to business with this recipe, choosing a short rigatoni pasta for its preparation. This type of ribbed pasta retains the flavor and sauce well on the surface, which is why we think it’s perfect for this type of dish.
But if there is a pasta recipe and triumphs at home, this is a very simple recipe in the autumn air. We will prepare a sauce with mushrooms and cream, flavored with mustard, cheese, white wine and citrus leaves of lemon. The recipe is finished with the wonderful Grana Padano cheese, which adds flavor to the main characteristics of Italian cuisine.
The combination of light and flexible mushrooms with solid and cream-like products is the perfect combination. In this way, we manage to create a rich and aromatic sauce that will go well with rigatoni.
Preparing mushroom sauce
Clean the mushrooms of dirt or even wash them if they are dirty. Cut the dried mushrooms into slices. Heat half the butter in a large frying pan. Add the chopped mushrooms and finely chopped garlic. Saute the mushrooms until you see them start to color. They are then put aside.
In the same pot, add the remaining butter and heat it. Add flour and cook until browned. Mix so that it does not stick to the bottom of the bowl.
When the dough is brown, add lemon juice, mustard and wine. Make a pile. Add the cream and, stirring constantly at low heat, cook for 3 or 4 minutes.
Add the mushrooms, add salt and pepper and let it cook in the sauce for 2 or 3 minutes. Add the fine chopped parsley and a pinch of grated Grana Padano cheese. Mix well to combine.
Heat one liter of water for 100 g of each gift in a pot. These figures, which are usually shown on the package, help to avoid sticking to the pasta. There is no need to add oil to the cooking water to prevent the pasta from sticking.
When the water starts to boil, add a handful of salt, about two spoons for every 500 grams of pasta. Then, add the rigatoni, one at a time, mixing a little with a wooden spoon.
Cook the rigatoni for 13 minutes so that the pasta is “al dente” or just right. After the pasta is cooked, drain immediately.
Serve pasta with mushrooms and cheese
We can serve the pasta directly on individual plates and accompany it with a side of mushroom sauce and cover it with grana Padano cheese.
Alternatively, pour the freshly cooked pasta over the mushroom sauce, toss well and season with grana Padano cheese.
Tips for a delicious rigatoni and mushroom sauce
Do not make this recipe with canned mushrooms, as long as you can use fresh.
This recipe is a real winner if you go a little overboard with fresh black pepper, really Italian style. It will give it a delicious taste that goes well with cheese and sauce.
Any time is good to prepare this dish, but of course with friends or family and on weekends is the best option. A good wine by our side will have a nice dinner.
Torta di Ricotta is prepared in the same way as other cheese cakes or pies, but what makes it different is the texture and flavor of the Ricotta cheese, an Italian cheese that is used and flavored taste and delicious food. Ricotta means ‘twice cooked’, which is made from the whey that evaporates during the production of mozzarella and provolone.
– 125 g flour
– 50 g of ricotta cheese
– 50 g of butter at room temperature
– 100 g of sugar
– 1 teaspoon of salt
– 450 g of ricotta cheese
– 100 g of sugar
– 25 g of hard flour
– 6 eggs
– 1 pinch of salt
– juice of half a lemon
– 1/2 teaspoon of vanilla essence
– 150 g of cherries
– 2 teaspoons of corn flour
– juice of 1 lemon
– 75 g of sugar
Heat the oven to 170 degrees.
We mix everything to make a dough that we cover the bottom of the baking dish.
Mix everything in it until the mixture is combined and pour over the base of the mold.
Bake for 20-25 minutes, it should not be completely hard in the middle of the tart. Allow to cool and refrigerate, preferably overnight.
Wash the cherries and remove the pits.
Mix the lemon juice with the cornstarch. In a pan, heated to a high temperature, put the cherries and sugar in the lemon mixture, stirring, about 10 minutes.
Serve the tart pieces with 1 or 2 tablespoons of the cherry mixture glaze.