Corzetti Pasta with Dried Mushroom Ragù

Corzetti Pasta with Dried Mushroom Ragù
Corzetti Pasta with Dried Mushroom Ragù
Veal stock adds savory flavor to coin-shaped pasta in a rich mushroom sauce.Ingalls Photography

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

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.

Ingredients

  • 4 oz. dried porcini mushrooms
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb. corzetti or orecchiette pasta
  • 34 cup olive oil
  • 6 cloves garlic, thinly sliced
  • 8 oz. cremini mushrooms, thinly sliced
  • 8 oz. shiitake mushrooms, thinly sliced
  • 2 cups veal stock
  • 12 cup grated parmesan
  • 14 cup minced parsley

Instructions

  1. 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 12 cup soaking liquid.
  2. Bring a 6-qt. saucepan of salted water to a boil. Cook pasta until al dente, about 11 minutes. Drain, reserving 12 cup pasta water; toss pasta with 14 cup oil and set aside.
  3. 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.