Olive Sfilati with Porcini Mushrooms and Lard

Here is the recipe for olive sfilati with porcini mushrooms and lard, a dish full of flavors, ideal for a special dinner.

Ingredients

• 250 g of sfilati pasta or other long pasta
• 100 g of lard, cut into small cubes
• 200 g of fresh or rehydrated porcini mushrooms (if using dried, remember to soak them in warm water for at least 20 minutes)
• 50 g of pitted black olives, sliced into rings
• 1 clove of garlic
• Chopped parsley to taste
• Grated Pecorino Romano cheese to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. In a large pan, heat a drizzle of extra virgin olive oil and add the garlic clove to flavor the oil. Remove the garlic as soon as it turns golden.
2. Add the lard cubes to the pan and sauté them until they become slightly crispy.
3. Incorporate the porcini mushrooms, cut into not too small pieces, and cook them until they are golden, stirring occasionally.
4. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente.
5. Add the black olives to the pan with the mushrooms and lard, and toss everything together for a few minutes. Season with salt and pepper to your taste.
6. Drain the pasta, saving some of the cooking water, and pour it into the pan with the sauce. If necessary, add some of the cooking water to make it creamier.
7. Add the chopped parsley and stir for a minute so the pasta absorbs all the flavors of the sauce.
8. Serve immediately with a generous sprinkling of grated Pecorino Romano cheese.

Curiosity

Sfilati are a type of pasta reminiscent of spaghetti but thinner and longer, perfect for being “threaded” in the pan with a tasty sauce like the proposed one. The choice of black olive gives us a touch of savoriness that pairs wonderfully with the umami of porcini and the unique texture of lard. Remember that the quality of the ingredients is essential to the success of this dish. Buon appetito!