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Home Flavours Traditional Recipes Pasta and rice dishes Tagliatelle with porcini mushrooms

Tagliatelle with porcini mushrooms

Tagliatelle con i funghi porcini

Tagliatelle con funghi porcini JPGDifficulty: Easy

Ingredients: 400 g of tagliatelle egg noodles made fresh, 500 g of porcini mushrooms, 2 cloves of garlic, parsley, extra-virgin olive oil, butter, salt and pepper. Serves 4.

Preparation: clean the dirt off the mushrooms, scraping them lightly with a knife, then rub them with a damp cloth and slice them up thinly. Heat two spoonfuls of oil in a large pan and brown the garlic cloves, peeled and slightly crushed. Add the mushrooms, salt, and pepper and cook for about ten minutes uncovered, stirring frequently. Remove the garlic from the sauce, add a large tuft of parsley diced up but not finely, and a pad of butter. In the meantime, cook the tagliatelle in salted water, leaving them al dente and add them to the pan with the mushrooms, mixing everything together for a few minutes.

Notes: it is not recommended to serve this dish with grated cheese as the aroma of the cheese could overpower the smell and taste of the mushrooms.

Suggested white wine Chardonnay Doc dei Colli Bolognesi

Last modified Sep 14, 2015

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