Spaghetti Boscaiola with Truffle Salsa
3 servings
25 minutes
Spaghetti boskaiola with truffle sauce is a dish inspired by the forest treasures of Europe. 'Boskaiola' translates from Italian as 'forest', reflecting key ingredients: fragrant white mushrooms, thyme, and garlic. Combined with tender pork ribs and rich truffle flavor, it offers a rich, earthy aroma. Cherry tomatoes add a slight acidity, while white wine reveals depth of flavors. Tender al dente spaghetti is enveloped in a velvety sauce, creating a harmony of textures. Parmesan finishes the composition with subtle salty notes. This dish is perfect for a cozy dinner atmosphere, reminiscent of Italian culinary traditions where simple ingredients transform into gastronomic delight.
1
Thaw the mushrooms on the top shelf of the refrigerator overnight. If there's no time, you can put them in a sealed bag and place them under cold running water.
- Frozen porcini mushrooms: 3 pieces
2
Remove the meat from the pork bone and chop it finely.
- Smoked pork ribs: 1 piece
3
Crush the garlic with the side of the knife and chop it medium.
- Garlic: 3 cloves
4
Heat olive oil in a saucepan, add medium-sized chopped mushrooms, and sauté constantly stirring until golden brown.
- Olive oil: 2 tablespoons
- Frozen porcini mushrooms: 3 pieces
5
Add halved cherry tomatoes, meat, garlic, and half of the thyme leaves, reduce the heat, and sauté over medium heat, stirring for about 3 minutes, then add white dry wine.
- Cherry tomatoes: 100 g
- Smoked pork ribs: 1 piece
- Garlic: 3 cloves
- Chopped fresh thyme: 2 tablespoons
- Dry white wine: 50 ml
6
Cook for about 3 minutes until the alcohol evaporates and the sauce thickens slightly.
7
Do not overheat, so the sauce remains liquid.
8
Remove from heat and stir in 2 teaspoons of truffle salsa.
- Truffle salsa (tartufata): 2 teaspoons
9
Grate the parmesan on a fine grater.
- Parmesan (Parmigiano Reggiano): 50 g
10
Boil the spaghetti (it's trendy to use linguine or tagliatelle) according to the package instructions until al dente. Drain the water.
- Spaghetti: 250 g
11
Mix with the sauce.
12
Serve by sprinkling grated parmesan and the remaining thyme on top.
- Parmesan (Parmigiano Reggiano): 50 g
- Chopped fresh thyme: 2 tablespoons