RECIPE: Make La Tavola’s Tagliolini with Mushroom Ragu
I love mushrooms and had to try the pasta with mushroom ragu when I saw it on the menu at La Tavola. It was so satisfying and hearty. I’d love to be able to make this for my dad, who recently became vegetarian. Is there any way I could get the recipe? — Amanda Bryant, Atlanta
La Tavola’s executive chef Kevin Grossman shared the recipe for what he says is one of the restaurant’s most popular dishes. “This dish has a cult following around town. It is a regional dish found in Umbria and Tuscany and is a mushroom lover’s dream. The savory and earthly ragu is sweetened with marsala, which pairs beautifully with the salty tang of sheep’s milk cheese and the umami flavor of the white truffle oil.”
Tagliolini is a ribbon pasta similar to tagliatelle but thinner. Cook your choice of pasta to al dente and when draining, save 1 cup cooking liquid for assembling the dish.
La Tavola’s Tagliolini with Mushroom Ragu
- 1 cup pasta cooking water, divided
- 1/2 cup Mushroom Ragu (recipe follows)
- 1 tablespoon unsalted butter
- 1 teaspoon white truffle oil
- 3 cups cooked tagliolini or other pasta
- 1 tablespoon chopped parsley
- 3 tablespoons grated Parmesan
- Pinch of salt
- Shredded Pecorino Romano, for garnish
- In a large skillet over medium-high heat, bring 3/4 cup pasta cooking water, Mushroom Ragu and butter to a boil and reduce liquid by half, about 3 minutes. Reduce heat to low and add truffle oil. Stir in pasta and parsley and toss to combine. Stir in Parmesan. If sauce is too thick, add remaining pasta water. Sauce should be creamy, but not soupy. Arrange on serving plate and garnish with Pecorino Romano.
Nutritional information
Per serving: Per serving: 546 calories (percent of calories from fat, 42), 20 grams protein, 58 grams carbohydrates, 4 grams fiber, 26 grams total fat (13 grams saturated), 60 milligrams cholesterol, 563 milligrams sodium.Mushroom Ragu
La Tavola uses Chablis for the white wine and Cantine Florio Marsala.
- 2 cups hot water
- 2 tablespoons dried porcini mushrooms
- 1/4 pound shiitake mushrooms, stems reserved, caps thinly sliced, divided
- 2 tablespoons white wine
- 3/4 teaspoon olive oil
- 1/2 cup diced carrots
- 1/2 cup diced red onion
- 1 bay leaf
- 1/2 teaspoon fresh thyme leaves
- 2 tablespoons Marsala
- 1/2 pound portobello mushrooms, caps thinly sliced
- 1/2 pound cremini mushrooms, caps thinly sliced
- In a medium bowl, combine hot water and dried porcini and cover. Steep 30 minutes, until mushrooms are hydrated and tender. Remove mushrooms from liquid, reserving liquid. Roughly chop mushroom and set aside.
- Put soaking liquid in a small saucepan and add shiitake stems and white wine. Bring to a boil over high heat, then reduce heat to a simmer and cook 30 minutes. Strain, reserving liquid and discarding solids.
- In a Dutch oven or stockpot, heat oil over medium-high heat 1 minute. Add diced carrots and onion and saute 5 minutes, until vegetables have lightly caramelized. Add reserved rehydrated porcini mushrooms. Saute 2 minutes, then add bay leaf and thyme. Saute 1 minute, then add Marsala. Use a wooden spoon to scrape any browned bits on the bottom of the pot.
- Add shiitake, portobello and cremini mushrooms in separate batches, stirring and softening 5 minutes before adding the next variety. Stir constantly and keep cooking until all mushrooms have softened and released their liquid, about 10 minutes.
- Add reserved shiitake-white wine liquid. Continue cooking over medium-high heat until liquid has reduced below the level of the mushrooms, about 5 minutes. Keep warm until ready to serve.
Nutritional information
Per serving: Per 1/2-cup serving: 25 calories (percent of calories from fat, 14), 1 gram protein, 4 grams carbohydrates, 1 gram fiber, trace total fat (no saturated fat), no cholesterol, 7 milligrams sodium.From the menu of ... La Tavola, 992 Virginia Ave. NE, Atlanta; 404-873-5430, latavolatrattoria.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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