Italian cookie easy

Italian cookie easy

Thursday, January 19, 2012

Tagliatelle with porcini mushrooms and cream


500 grams of mushrooms (fresh or frozen) - 400g (2 packs) of cream Cream Great Kitchen with porcini mushrooms
4-5 sprigs of parsley
  5 tablespoons extra virgin olive oil
100 ml dry white wine
Approximately 200 ml vegetable stock
400g egg noodles
pepper - grated parmesan cheese


IMGP0961.JPGTogliere the radicle earthy mushrooms, if fresh, then rinse briefly under running cold water to remove excess soil. Slice or dice.
Wash the parsley, select the leaves and chop finely with a crescent on a cutting board.

IMGP0962.JPGMettere oil in a pan and bring on the heat, saute a clove of garlic and remove when golden brown, then add the mushrooms, let them cook for two minutes, sprinkle with white wine.

Cook for a couple of minutes over high heat, add a pinch of salt, a teaspoon of chopped parsley, cover and cook for 10-15 minutes.

IMGP1803.JPGGirare from time to time and add the broth if the sauce dries too much.
Add the cream Great Kitchen, stir and cook for 5 minutes.

Boil noodles in salted water and drain just before, add half a ladle of pasta cooking water into the sauce pan, then turn on the heat and add more chopped parsley.

IMGP1804.JPGSaltare drain the noodles in the pan over high heat for a few minutes of the sauce, stirring frequently.
Serve immediately with a generous sprinkling of pepper and Parmesan.

No comments:

Post a Comment