Tagliatelle disadvantage i funghi porcini
Ingredients. 400 g of tagliatelle egg noodles made fresh, 500 g of porcini mushrooms, 2 cloves of garlic clove, parsley, extra-virgin essential olive oil, butter, pepper and salt. Serves 4.
Preparation. clean the dirt from the mushrooms, scraping them gently having a knife, then rub all of them with a moist cloth and slice them up thinly. Heat two spoonfuls of oil inside a large pan and brown the garlic clove cloves, peeled and slightly crushed. Add some mushrooms, salt, and pepper and prepare for around 10 mins uncovered, stirring frequently. Take away the garlic clove in the sauce, give a large tuft of parsley diced up although not finely, along with a pad of butter. Meanwhile, prepare the tagliatelle in salted water, departing them al dente and add these to the pan using the mushrooms, mixing everything together for any couple of minutes.
Notes: it's not suggested for everyone this dish with grated cheese because the aroma from the cheese could overpower the smell and taste from the mushrooms.
Chardonnay Doc dei Colli Bolognesi
Last modified Sep 14, 2015
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