Tagliatelle ai porcini

Tagliatelle ai Porcini is a culinary pleasure, due to its simplicity and the quality of the porcini mushrooms.

One of Italy’s most famous mushrooms, they give a strong earthly and nutty flavour.

The finest quality are exquisite to taste, they are rare and aren't easy to find in the forest of Northern Italy.

The Tagliatelle pasta is hand-made and ribbon like which makes it ideal to hug and wrap the mushrooms.

You'll wish you were in the Italian forests on the hunt for these little treasures.

*picture is indicative only

Shopping list from our ‘BOTTEGA’ (serves 4)

• 500 gr Fresh Tagliatelle pasta
• 1 jar ( 180 gr) Sugo ai Funghi Porcini
• Condimento ai Funghi Porcini

Method

1. Put a large pan of water to boil
2. Put the Porcini Mushroom Sauce into a small pan and heat through gently
3. Boil the pasta until it’s ‘al dente’ ( approx. 3 mins)
4. When cooked, drain well, and return to the pan
5. Add in the heated sauce, and mix well
6. Transfer the Taglierini ai Funghi to a large serving dish
7. Add few drops of Extra virgin olive oil with Mushrooms
8. Sprinkle with some grated Grana

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