Di Montalicino, Italy Recipe

Prepare dried porcini and pasta water

Place the dried porcini in a small bowl and cover with 1/2 cup hot water. Let soak for 20–30 minutes while you prepare other ingredients. Bring a large pot of salted water to a rolling boil for the pappardelle (use about 1 tablespoon salt per 4 liters).

Cook the pasta

When the water is boiling, add the pappardelle and cook until just shy of al dente (follow package times minus 1–2 minutes). Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

In a large skillet or sauté pan over medium heat, warm 2 tablespoons olive oil and 1 tablespoon butter. Add the diced shallots and cook until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Cook mushrooms

Increase heat to medium-high and add the chopped mixed wild mushrooms with 1 tablespoon olive oil. Spread them in a single layer and let them brown without stirring for 2–3 minutes, then stir and continue to cook until they release their liquid and it mostly evaporates and the mushrooms are golden, about 6–8 minutes total. Season with 1/2 tsp salt and 1/2 tsp black pepper while cooking.

Add herbs and deglaze

Stir in the chopped thyme and rosemary, then pour in the dry white wine to deglaze, scraping up any browned bits. Let the wine reduce by about half, 2–3 minutes.

Finish ragù base

Add the vegetable or chicken stock and the soaked porcini (reserve the soaking liquid — strain it through a fine sieve or coffee filter to remove grit and add up to 2 tablespoons of this concentrated liquid to the pan). Simmer until the sauce thickens slightly, about 4–6 minutes. Stir in the heavy cream and remaining 1 tablespoon butter, then add 1/2 cup grated Parmesan and stir until combined. Taste and adjust seasoning with remaining salt and pepper.

Toss pasta with sauce

Return the drained pappardelle to the pot or to the skillet with the ragù. Add a ladle or two of reserved pasta water as needed to loosen the sauce and coat the pasta evenly (you may not need all the water; add until you get a silky consistency). Toss gently for 1–2 minutes until pasta is fully coated and sauce clings to noodles.

Finish and rest

Stir in the chopped parsley and lemon zest (if using) to brighten the flavors. Check seasoning and adjust. Let the pasta rest off heat for 1–2 minutes to allow flavors to marry.

While mushrooms are softening (or after ragù is formed), make a concentrated wine reduction to echo Di Montalcino’s red wines: In a small saucepan over medium heat combine 1/2 cup red wine and 1/4 cup of the mushroom/porcini soaking liquid (strained). Bring to a simmer and reduce until slightly syrupy and reduced by about half, 4–6 minutes. Off the heat, whisk in 1 tablespoon cold cubed butter to create a glossy finish. Taste and add a pinch of salt if necessary. Spoon a small amount (1–2 tablespoons per serving) of this reduction over plated pappardelle for an aromatic, savory lift.

Plate the pappardelle in shallow bowls. Sprinkle each portion with extra grated Parmesan and toasted walnut pieces if using. Drizzle a little good-quality extra-virgin olive oil around the edge and place a fresh thyme sprig on top for aroma.

Serve immediately with a glass of a well-structured Tuscan red (Brunello di Montalcino or a Sangiovese) to complete the Di Montalicino experience.