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My addiction to Porcini (Boletus Edulis) is more than obvious. I can’t get tired of its peculiar flavour.

A quick recipe, no more than 30 minutes, with a excellent result. Enjoy it!

Music for a Friday. My Baby Just Cares for Me by Nina Simone.


  • 400gr. Conchiglioni.
  • 30gr. Dried Porcini.
  • 1 Onion.
  • 250ml. Fresh Cream.
  • 40ml. Cognac.
  • Rocket.
  • Extra Virgin Olive Oil.
  • Salt and Black Pepper.
  • Parmesan Cheese.


Start by putting the Porcini in a bowl wit cold water for 1 hour.

Finely chop the onion. Drain the Porcini and keep the water.

Put in a pan a bit of olive oil. Slowly fry the onion until soft. Add the Porcini and cook for 3-4 minutes. Add the Cognac and let it reduce.

Add the cream. Season and let it cook slowly for 10 minutes.

Put the sauce in a tall glass and blend with a hand blender until smooth. If too tick just add the water we reserved from the Porcini.

Boil the pasta “al dente” and drain. Serve the pasta with the sauce, Rocket and grated Parmesan cheese.

*I haven’t try it yet, but a good idea will be to use this Porcini sauce with grilled pork chops…