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  • Fusilli of Avellino with porcini mushrooms

    • Difficult: Easy
    • Preparation: 15 min
    • Cooking: 7 min
    • Doses for: 3 persone
    • Costs: very cheap €

    The FUSILLI OF AVELLINO WITH PORCINI MUSHROOMS is an ultimate autumnal main course, really simple but at the same time very tasty. The fusilli fresh pasta marries off perfectly with porcini mushrooms, which are noble mushrooms typical of our forest. In order to realize a plate that is able to bring a bright smile on faces exposes to dreary autumnal days, just few ingredients are needed, but they must be of an high quality.


    • 600g of fresh pasta (Fusilli of Avellino)
    • 500g porcini mushrooms
    • ½ glass of dry white wine
    • 2 cloves of garlic
    • 1 bunch of parsley
    • q.s. Parmigiano Reggiano
    • q.s. salt


    The first thing to do is to clean the mushrooms. Scrub the caps with a humid rag and scrape off the earth from the stalks. Separate the caps from the stalks and dice the latter. The stalks stock cubes should be around 1cm each side. Thinly slice the caps and verify that the mushrooms is entirely healthy. Successively, put 3-4 tablespoons of oil and the cloves of garlic in a frying pan and let them fry lightly. Then place the stalks stock cubes of the porcino mushrooms in the frying pan and let them fry lightly over a slow flame. Add the white wine and let it vanish by evaporating. In the main time put a capacious pot filled with hot water on the gas and as soon as the water boils add salt in it and drop the Fusilli in it (fresh fusilli of Avellino are suggested). Add a little bit of the water of the pasta into the mushrooms in order to make them more creamy and adjust salt and pepper. Meanwhile, in another frying pan add a little bit of oil and, as soon as it reaches the right temperature, put the caps slices of the porcini mushrooms, so that they will cook quickly and will remain crispy. Once the pasta is close to the cooking time (be careful because fresh pasta should never overcook!) drain it and let it cook until creamy with the stalks (make the sauce a little bit more fluid by adding some of the water where you cooked the pasta). Finally, turn off the fire, add a dribble of oil, chopped parsley and let them cook until creamy. In this way you will obtain a thick and delicious cream. Now is time to make the plates and decorate them with the porcini mushrooms caps which have been slightly salted.