[English Below]
E’ da un sacco di tempo che non aggiorno! Però ho deciso di impegnarmi di più e tornare a fare le recipes of the great Jamie! Last week I had the Pappardelle with Dried Porcini and Thyme, Tomato and Mascarpone Sauce (ie dried pappardelle with porcini, thyme, tomato and mascarpone). To make the pasta I made Everyday Quick Pasta Recipe (ie pasta) and for the occasion I also used the machine stendipasta I had already opened a bit to make gyoza 'time ago. Compared to use the rolling pin stendipasta is a breeze! And for the first time I made the pasta. Jamie advised to cut 4 cm thick but I was a bit 'too loose. My father said that it would go wide for a good game sauce, I would not know since I do not think I've ever eaten the pappardelle with game! Instead, the sauce of this recipe was a different kind. It was very simple but with a special touch, like all the recipes from Jamie! In practice, we must prepare a simple Basic Tomato Sauce (ie tomato sauce, which Jamie prepared by adding at the end of red wine vinegar!), Add the dried porcini rehydrated in hot water, a bit 'of water where they had been Soak the mushrooms and cook a little. For the thymus, unfortunately I had at home so I took the opportunity to buy a good map of fresh thyme! I took some 'of those beautiful leaves and I added them to the sauce! To complete missing only 2 tablespoons of mascarpone! Throw the pasta into the sauce, and serve immediately Meholah! I have not even had time to photograph them because if they are brushed them all! I still had to finish some dish and my boyfriend had already eaten two, my father always two dishes, plus he was eating the leftovers in the pot! Try it!
[In Inglese]
It's a long long time That I do not post anything. But I Decided I'll commit to coming back and make the other recipes of the great Jamie! Last week I made Pappardelle with Dried Porcini and Thyme, Tomato and Mascarpone Sauce . To make pappardelle I used the Everyday Quick Pasta Recipe and for this occasion I used my stendipasta that I have inaugurated some weekz ago to make gyoza. By comparison with rolling pin it’s a piece of cake! And for the first time I made pappardelle! Jamie recommends to cut the pasta into slices 4 cm apart but for me they are a little bit too wide. My father says that he likes pappardelle so wide with a cacciagione sauce. But this recipe has a very different sauce! It was very simple but with a particular touch, like every Jamie’s recipes! Practically I prepared a simple Basic Tomato Sauce (that Jamie prepares adding at the end 1 tbs of red wine vinegar!), I added dried porcini (before rehydrated into hot water), a little bit of the liquid that I soaked the porcini in and I let cook. Then, unfortunately I didn’t have the thyme so I seized the opportunity and I bought a beautiful fresh thyme plant! I took a little bit of this wonderful leaves and I added them to the sauce. To complete I added 2 tbs of mascarpone! Then I added the pappardelle to the sauce, I stirred and… I ate it! But I didn’t take pictures because they immediately disappeared! I didn’t yet finished my first dish and my boyfriend already finished 2, my father also finished 2 dishes and besides he was eating the leftovers in the pan! You have to try it!!
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