'porcini' on Serious Eats

Cook the Book: Farfalle Abruzzese with Veal, Porcini, and Spinach

This Farfalle Abruzzese with Veal, Porcini, and Spinach from Mario Batali's latest, Molto Batali is genius in that it gives you a deeply concentrated meaty ragu in barely any time at all. The secret here is the umami factor in the dried porcinis, chopped up fine and added with their liquid to a ground veal, rust-colored tomato paste and tomato sauce. The mushrooms add a depth that make it seem as though this sauce has been lazily bubbling away on the stove for hours instead of minutes. More

Porcini Tasting Menu at Babbo

Tasting menus at Babbo usually go for more than $59, but from now until Christmas, Mario's offering a three-course porcini menu for just that: grilled porcini with arugula and Parmigiano, pappardelle with porcini and thyme, and a grilled hanger steak... More

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