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Lombardialainen pastat

This is a recipe for a traditional Italian dish from Lombardy, with a Finnish touch. I made pasta yesterday and after letting it dry overnight, I decided to try it out tonight. So, after a walk at the Hakaniemi market hall, traditional Aura Finnish blue cheese and freshly-picked funnel chanterelles were just shouting at me to get them, so I had to succumb to their cries and buy them and cook them.

Note: For the original Italian recipe, just use Gorgonzola cheese instead of Aura cheese, use porcini mushrooms instead of chanterelles, and use fussili -or even better farfalle- instead of tagliatelle.


100g pasta (home made pasta always tastes better!)
100-150g trumpet chanterelles
100g Aura blue cheese
100ml double cream
2-3 garlic cloves
some parsley (to cook and to serve)
a bit of butter
salt and white pepper to taste

1. Start boiling the pasta (I usually have 1L of water for every 100g of pasta, and one teaspoon of salt for every 1L of water), and sauté the garlic in a frying pan. Cook the pasta al dente (soft outside, but firm to the bite) (but also cooked).

2. Throw the chopped mushrooms in the frying pan and cook in the butter for a while (until tender - chanterelles can be quite chewy if not cooked properly).

2b. If you have/want some white wine, you can pour some over the mushrooms now, and continue with the recipe once the wine has evaporated.

3. Pour the double cream in the frying pan and take off the hob. mix thoroughly, and add the parsley, white pepper and salt.

4. Once the mixture has cooled down a bit (i.e. is not boiling), add the chopped cheese (you should leave the cheese outside the fridge for a few hours prior to cooking to let it soften) and mix until the cheese melts. Do not let the mixture to boil once the cheese has been added. Return to the hob, if necessary, but remove again if the mixture is getting too hot.

5. Once the sauce is looking nice (cooking the chanterelles in the cream will soften them further) (which is good!), add the pasta in the frying pan (ah, you should have made sure to have a big frying pan from the beginning..), and mix thoroughly, coating the pasta with the sauce and the sauce with the pasta.

6. Serve! (You can also use fresh parsley leaves to decorate the plate once you've served it, and you can serve with parmesan cheese too) (and some nice white wine!)

7. Eat.

8. Clean up.

There. Not too difficult, is it?

You can have this as a main course with a starter with prosciutto ham and balsamic syrup, to have a wunderschön meal!

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