Spaghetti Boscaiola is a recipe with many varieties, all tasty, more or less read. The proposal here sees the use of Pachino cherry tomatoes instead of sauce or cream, in the case of white recipes, and a salted ricotta grated. The constant in all recipes are mushrooms and bacon.
About the name Boscaiola, that is the classic term which derive from another word, and it is used only to indicate a kind of recipe, like the means of Cacciatora, which in English it is usual find as Cacciatore. Bosco, in Italian, means wood, forest and the masculin of Boscaiola, Boscaiolo, is something from the wood, or a woodcutter as well. With the term Boscaiola, is indicate a recipes which the ingredients coming from the wood, in particular the mushrooms, which are traditional in any Boscaiola recipe. In fact the exact name in Italian is Spaghetti alla Boscaiola.
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SPAGHETTI BOSCAIOLA
Instructions
Wash the mushroom (1) carefully under water to remove all the soil and then put it dry on the cutting board, to cut into slices (2) of about 2 or 3 millimeters thick. Then put in a separate bowl (3).
Wash the cherry tomatoes (4) and place on the cutting board. Cut into two (5) parts and place in a separate bowl (6).
Cut the lard in cubes (7). Then finely chop the onion (8) and pour five tablespoons of extra virgin olive oil (9) into a large, non-stick frying pan.
Warm the oil in the pan and add the lard and the onion (10), then fry until the onion becomes transparent (11). Now add the tomatoes (12) and cook for five minutes on medium heat.
After five minutes add the mushrooms (13) into the pan, mixing well after add some salt (14). Then continue cooking (15) for about 15 minutes on moderate heat, covering with a lid.
In the meantime, cut the pitted olives into small slices (16) to put in a saucer (17) aside. When mushrooms are at half-cooking, add the olives (18) in the pan and cover again with the lid to complete the cooking.
Meanwhile, you've put plenty of salt water to boil to cook the spaghetti. Once cooked, drain and add them directly into the pan (19) to mix them well for one minute at medium fire. Then sprinkle with fresh ground black pepper and add parsley (20) previously chopped. Then grate on top of each dish a handful of salted ricotta (21) as desired, and serve hot immediately at the table.
