Mushroom Fettuccine (Fettuccine ai Funghi) is made with thin ribbons of handmade artisan pasta, flecked with mushroom.
Made in the town of Campofilone which has been associated with pasta-making since 1400. This fettuccine is still made by hand kneading the flour and eggs to produce large, soft, thin and golden sheets of pasta using techniques that have been passed down through the generations.
HOW TO COOK MUSHROOM FETTUCCINE (FETTUCCINE AI FUNGHI) AL DENTE
Bring the water to boil (use approximately 1 liter for each 100g of pasta
Add salt (1tbsp for each 500g of pasta or to taste) to the boiling water
Drop in the fettuccine, stir the pasta gently and bring the water back to light boil
You will have your fettuccine al dente in 3—4 minutes. Drain your pasta carefully, add the sauce or some olive oil and freshly grated Parmesan and enjoy!
- 1 1/2 tbs olive oil
- 500g (about 2 single) chicken breast fillets
- Salt & freshly ground pepper
- 400g flat mushrooms, sliced
- 2 garlic cloves, crushed
- 1 cup (250ml) chicken stock
- 1 cup (250ml) pouring cream
- 1 tbs wholegrain mustard
- 350g fettuccine
- 2 avocados, sliced
- 2 tbs fresh dill sprigs
- Mixed salad, to serve
- Heat 2 tsp of the oil in a large non-stick frying pan over medium heat. Season chicken with salt and pepper. Add to pan and cook for 4 minutes each side or until cooked. Transfer to a plate.
- Heat remaining oil in the pan over high heat. Add mushrooms and garlic. Cook, stirring often, for 5-6 minutes or until tender. Stir in stock, cream and mustard. Bring to the boil. Reduce heat to medium and simmer for 12-15 minutes or until sauce reduces and thickens slightly.
- Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions, until al dente. Drain well and return to the pan.
- Slice chicken across the grain. Add the chicken and sauce to the pasta. Toss until well combined. Carefully toss in the avocado and dill, and season with salt and pepper. Serve with salad.