This is an extremely elegant Italian pasta dish to serve on a special occasion. Your guests will love it! Tagliolini pasta (thin tagliatelle) is tossed with a creamy porcini mushroom and prosciutto sauce, then topped with crunchy roasted hazelnuts, toasted breadcrumbs, Parmesan and chives.
4 tablespoons extra virgin olive oil, plus more as needed
Heat 4 tablespoons of oil in a large saucepan over medium heat. Add the shallot and cook for a few minutes to soften. Add cubed prosciutto and porcini mushrooms then cook for 5 minutes. Add the wine and turn up the heat to let the alcohol evaporate.
Reduce heat and simmer for 10 to 15 minutes. If the sauce gets too thick, add 1/2 glass of water.
Pour in cream and add 30g grated Parmesan cheese. Continue to cook over low heat, stirring often, until cream has warmed up. Season to taste with salt and pepper. Set pan aside but keep it warm.
In a different pan, melt 20g butter. Mix toasted chopped toasted hazelnuts with breadcrumbs and cook in the butter until golden. Set aside two tablespoons for garnishing.
Cook the tagliolini in abundant salted water until 'al dente', about 1 minute less than is stated on the packet. Reserve about 1 ladle of cooking water before draining the pasta. Transfer to a bowl and add a drizzle of olive oil and half of the toasted bread and hazelnuts. Add some of the reserved cooking water if pasta is too dry.
If serving pasta in single portions:
Ladle some of the porcini sauce on the bottom of each plate. Lay the tagliolini on top, twisting them on a long fork. Sprinkle with toasted nuts and bread crumbs, some shaved Parmesan and garlic chives.
If serving in a serving dish:
Preheat the oven to 180 degrees C.
Grease a ring cake tin with butter and sprinkle with the 2 reserved tablespoons of toasted nuts and breadcrumbs. Add the pasta, carefully, without handling it too much. Let stand for 10 minutes, then bake in preheated oven for 10 minutes.
Remove from oven and flip on a serving dish: You'll have a 'ring' of pasta. Pour the warm porcini cream sauce into the hole. Sprinkle with shaved Parmesan, and decorate with strings of garlic chives and the reserved hazelnuts roughly chopped. Serve.
To clean porcini do not wash with water! With a small knife cut off the bottom; then take off any remaining dirt with a vegetable brush or a dump cloth. If using dried porcini, soak in warm water for 10 minutes, then squeeze off water and pass through a sieve. Use some of the water for your porcini sauce.