#NotAnotherCookingShow #boscaiola #italiantrattoriarecipe #cheflucianoschipano
In Italian, the word ‘boscaiola’ means woodsman or woodcutter.
And this pasta alla boscaiola recipe is traditionally based on the most popular foraged food to be found in the woods, mushrooms.
In the fall, pasta alla boscaiola appears on the most rustic Tuscan trattoria menus.
Its name implies mushrooms are a key component, and this is my father’s favourite dish and was one of the most popular dishes in my restaurant, back home in Italy.
Some fact:
– Boscaiola Pasta always includes mushrooms, but I have seen in North America to be made with chopped onions, pancetta or bacon and of course mushrooms.
Also, I saw it with made it with chicken. Sadly!
– Sometimes with peas (I won’t ever cook with peas because I have an allergy) in either a white sauce or red sauce and of course with the mushrooms.
– Some people like to use short pasta, penne pasta or rigatoni but I again in America everything is allowed (LOL).
Whichever way you choose your Pasta dish is really delicious, and please, keep it traditional.
Ingredients for 4 people
– 3 tablespoons olive oil
– 1 clove of garlic
– 3 tbs chopped red onion
– 2 cups chopped mushrooms
– 3 Italian sausages (cut into pieces)
– 2 oz red wine
– Salt to taste
– hot pepper flakes or pepper if desired
– 4 cups pasta
– 2-3 tablespoons freshly grated Parmigiano Reggiano
FULL RECIPE ON MY WEBSITE
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My Favourite book is La Cucina: The Regional Cooking of Italy