SERVES 4 persons TOTAL TIME 35 minutes DIFFICULTY easy
INGREDIENTS:
250 gr. fresh Tagliatelle (to prepare fresh Tagliatelle see here)
400 gr Porcini Mushrooms
3 tbsp. extra virgin olive oil
2 garlic cloves, peeled
1 sprig of fresh parsley
Salt to taste
DIRECTIONS:
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Start preparing the mushrooms. Scrap the dirt off the bottom of the stem.
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Next, separate the head from the stem using a sharp knife.
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Proceed to dust off excess dirty with a firm brush, then quickly rinse under cold running water and dry them. Slice or cut them.
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Heat 3 tablespoons of extra virgin olive oil in a saucepan over a medium heat and fry the garlic cloves until golden.
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Reduce the heat and tip in the mushrooms, season with salt and cook for about 10 minutes.
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Add the finely chopped parsley and cook for further 5 minutes.
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Meanwhile, in a large saucepan of salted boiling water, cook the Tagliatelle.
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Drain al dente, reserving some cooking water, and put into the pan together with the mushroom.
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Toss well everything together, adding some cooking water.
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Finish with a handful of grated Parmesan cheese, if you prefer.
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