How to be a lumberjack

How to be a lumberjack

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How to make the boscaiola: traditional Tuscan recipe, Neapolitan recipe and many variations. Red or white lumberjack. With cream and peas.

Boscaliola, original recipe

Those who love the classic tomato sauce will undoubtedly appreciate the original recipe of the woodcutter. Yes, the so-calledred lumberjackit is none other than that traditional.

There are those who say that there is no traditional woodcutter recipe, but I challenge you to ask the Tuscan grandmothers! The strong flavor is given by the combination of porcini mushrooms and pancetta.

Therelumberjackit is a typical autumn dish, however, to prepare it every month of the year, you can use dried porcini mushrooms. Here are the ingredients for 2 people.

  • 200 gr of fresh pasta
  • 100 gr of dried porcini mushrooms
  • Sweet red onion or shallot
  • 50 gr of bacon
  • 60 gr of pachino tomatoes
  • 20 ml of oil
  • parsley
  • Grated Parmesan cheese
  • Salt and pepper as required
  • 1/3 glass of white wine

Rehydrate the mushrooms by immersing them in warm water for 15 minutes.

  1. Cut the tomatoes.
  2. Fry the onion, bacon and mushrooms.
  3. When the bacon fat has melted, add the tomatoes.
  4. Put the water on the fire, boil and add salt.
  5. Drop the pasta, drain it still al dente.
  6. Finish cooking the pasta in the boscaiola sauce.
  7. Garnish the dishes with chopped parsley.
  8. Add freshly ground pepper and grated Parmesan (or flakes, for a better aesthetic effect).

Tip: at the time of sautéing, add a little white wine and continue cooking until the sauce is well cooked.

White Boscaiola, Neapolitan recipe

Thererecipeof theNeapolitan lumberjackprovides for the replacement of the bacon with a more consistent sausage. Here are the ingredients for 4 people:

  • 350 gr of fresh pasta
  • 2 cloves of garlic
  • 1 large shallot
  • 350 gr of fresh porcini mushrooms
  • 300 gr of sausage
  • 1 glass of dry white wine
  • parsley
  • 2 basil leaves for garnish
  • freshly ground black pepper
  • Extra virgin olive oil as needed
  • salt as required

Clean the mushrooms and let them dry completely. There are those who recommend "dry cleaning the mushrooms" by cleaning them, one by one, with a damp cloth so as not to lose that characteristic scent.

  1. Prepare a sauté with a little oil, the poached garlic and the finely chopped shallot.
  2. Add the skinless sausage, "crumble" and sauté for a minute.
  3. Add the diced mushrooms.
  4. Raise the heat, pour the wine and let it evaporate, then cover and lower the heat.
  5. Cook the mushrooms until tender. If the sauce dries up, add 3 - 4 tablespoons of water.
  6. Boil the pasta and finish cooking in the sauce with mushrooms.
  7. Sprinkle with chopped parsley, freshly ground pepper and a basil leaf.

If you use dried mushrooms, you will only need 100 grams.

Recipe of Boscaiola with peas

Some recipes of thelumberjack, both white and red, include the addition of peas.

This variation is simple: just add the peas to the sauté, along with the mushrooms and bacon.

Recipe of the lumberjack with cream

Lovers of delicate flavors will undoubtedly appreciate the version of thelumberjack with cream. The addition of cream is more indicated in therecipe of the white woodcutter.

I recommend you to buyfresh cooking cream,that you find in the supermarket refrigerator counter so as to avoid long-life ones. Fresh cooking cream tastes far better than long-life cream.

The cream should be added at the end of cooking the sauce. Alternatively, you can add it to the freshly drained pasta, so as to mix all the ingredients together before "serve ". If you want to make cooking cream at home, starting from fresh milk, read our article dedicated tohomemade vegetable cream.

Video: How to be a Lumberjack (July 2022).


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  2. Mausho

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