` Mushroom Pappardelle with Pangritata - Olive Oil Times
Enter keywords and hit Go →
enEnglish
enEnglishfrFrançaiselελληνικάdeDeutscheitItalianozh-CN中文ptPortuguêsesEspañoltrTürkçehrHrvatskija日本語hiहिंदी
enEnglish
enEnglishfrFrançaiselελληνικάdeDeutscheitItalianozh-CN中文ptPortuguêsesEspañoltrTürkçehrHrvatskija日本語hiहिंदी

Mushroom Pappardelle with Pangritata

This savory mushroom pasta dish is easy and satisfying. Portobellos and baby bellas are sautéed with EVOO, garlic, shallots and a touch of crushed red pepper flakes, before being deglazed with balsamic vinegar.
Mushroom Pappardelle with Pangritata
Mushroom Pappardelle with Pangritata
By Patterson Watkins
Oct. 26, 2020 14:16 UTC

Pangritata, oth­er­wise known as ​‘poor man’s parme­san’, was devel­oped in the Italian old coun­try to sub in for parme­san or pecorino romano~when the sea­son or the wal­let pre­vented folks from hav­ing the cov­eted cheese on hand. The result is tex­tural, with nice pops of salt and herb, a lovely top­ping for a hearty pasta dish. 

Mushroom Pappardelle with Pangritata

Mushroom Pappardelle with Pangritata

4from3votes
Course: DinnerCuisine: ItalianDifficulty: Easy
Servings

4

serv­ings
Prep time

10

min­utes
Cooking time

20

min­utes

Historically speak­ing, pangri­tata was made with left­over stale bread. You can make your pangri­tata a few days ahead of time. Just make sure it cools com­pletely before wrap­ping and stor­ing (cool­ing it down com­pletely will keep it from get­ting soggy). 

Ingredients

  • Pangritata:

  • 3eachthick slices sour­dough (or about 1 1/2 cups bread cubes)

  • 1eachgar­lic clove, peeled and minced

  • 1tea­spoonrose­mary, chopped

  • 1/2tea­spoonsalt

  • 1pinchcracked black pep­per

  • 1table­spoon medium or robust extra vir­gin olive oil

  • Pasta:

  • 3table­spoonsmedium or robust extra vir­gin olive oil

  • 4eachpor­to­bello mush­rooms, gills removed and cut into bite-sized pieces

  • 1/2lb.baby por­to­bel­los, thinly sliced

  • 1eachshal­lot, peeled and minced

  • 2eachgar­lic cloves, peeled and minced

  • 1pinchcrushed red pep­per flakes 

  • 3table­spoonsbal­samic vine­gar

  • 2tea­spoons tomato paste

  • 1pinchgran­u­lated sugar

  • salt and pep­per to taste

  • 1lb. pap­pardelle noo­dles, cooked accord­ing to the instruc­tions on the pack­age

Directions

  • Preheat oven to 400°F. Place bread on a bak­ing sheet and sea­son with gar­lic, rose­mary, salt and pep­per. Drizzle with olive oil and place in the oven. Toast for 6 – 8 min­utes or until crisp. Remove from the oven and set aside to cool to room tem­per­a­ture. Once cooled, place in a food proces­sor and pulse until crumbly. 
  • Heat olive oil in a large skil­let over medium-high heat, once hot, add mush­rooms (work­ing in batches if nec­es­sary) and cook until golden, about 5 min­utes. Remove from the skil­let. 
  • Add addi­tional olive oil, if nec­es­sary, and sauté shal­lot and gar­lic until fra­grant, 1 – 2 min­utes. Add crushed red pep­per, bal­samic and tomato paste and whisk to com­bine. Bring to a sim­mer and sea­son with sugar, salt and pep­per. Return mush­rooms to the pan and toss to coat.
  • Divide pasta between plates and top with mush­rooms and pangri­tata before serv­ing. 

Discover more recipes with extra virgin olive oil.

Advertisement
Advertisement

More Recipes