Corzetti Pasta with dried Mushroom ragu . . .

     Serravalle Scrivia native and local cook Davide Gheezi makes this pasta dish with mushrooms that have been foraged, dried, and stored over the winter.

     The silver-dollar-size rounds of corzetti (sometimes called croxetti) are elevated with a mushroom sauce bolstered by a savory veal stock.



4 oz. dried porcini mushrooms

Kosher salt and freshly ground black pepper, to taste

1 lb. corzetti or orecchiette pasta

3⁄4 cup olive oil

6 cloves garlic, thinly sliced

8 oz. cremini mushrooms, thinly sliced

8 oz. shiitake mushrooms, thinly sliced

2 cups veal stock

1⁄2 cup grated parmesan

1⁄4 cup minced parsley



     Place porcinis in a bowl and cover with 2 cups boiling water; let sit until softened, about 15 minutes. Using a slotted spoon, transfer porcinis to a cutting board and roughly chop; reserve 1⁄2 cup soaking liquid.

    Bring a 6-qt. saucepan of salted water to a boil. Cook pasta until al dente, about 11 minutes. Drain, reserving 1⁄2 cup pasta water; toss pasta with 1⁄4 cup oil and set aside.

     Wipe pan dry and add remaining oil and the garlic; heat over medium-high. Cook until garlic is soft, 1–2 minutes. Add cremini and shiitake mushrooms; cook, stirring occasionally, until golden, 7–9 minutes. Add reserved porcinis and their soaking liquid, the stock, salt, and pepper; simmer until sauce is slightly reduced, 5–7 minutes. Stir in reserved pasta and pasta water, plus half the parmesan and 3 tbsp. of the parsley. Garnish with remaining parmesan and parsley.