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.