Corzetti Pasta with Dried Mushroom Ragù
Serravalle Scrivia native and local cook Davide Gheezi makes this pasta dish with mushrooms that have been foraged, dried, and stored over the winter. The silver-dollar-size rounds of corzetti (sometimes called croxetti) are elevated with a mushroom sauce bolstered by a savory veal stock.
Find this recipe in our cookbook, SAVEUR: Italian Comfort Food
- 4 oz. dried porcini mushrooms
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. corzetti or orecchiette pasta
- 3⁄4 cup olive oil
- 6 cloves garlic, thinly sliced
- 8 oz. cremini mushrooms, thinly sliced
- 8 oz. shiitake mushrooms, thinly sliced
- 2 cups veal stock
- 1⁄2 cup grated parmesan
- 1⁄4 cup minced parsley
- Place porcinis in a bowl and cover with 2 cups boiling water; let sit until softened, about 15 minutes. Using a slotted spoon, transfer porcinis to a cutting board and roughly chop; reserve 1⁄2 cup soaking liquid.
- Bring a 6-qt. saucepan of salted water to a boil. Cook pasta until al dente, about 11 minutes. Drain, reserving 1⁄2 cup pasta water; toss pasta with 1⁄4 cup oil and set aside.
- Wipe pan dry and add remaining oil and the garlic; heat over medium-high. Cook until garlic is soft, 1–2 minutes. Add cremini and shiitake mushrooms; cook, stirring occasionally, until golden, 7–9 minutes. Add reserved porcinis and their soaking liquid, the stock, salt, and pepper; simmer until sauce is slightly reduced, 5–7 minutes. Stir in reserved pasta and pasta water, plus half the parmesan and 3 tbsp. of the parsley. Garnish with remaining parmesan and parsley.