INGREDIENTS
- 250g Tagliatelle di Bologna
- 50g Parmigiano Reggiano PDO
- 250g fresh mushrooms
- 350ml fresh cream
- 200ml white wine
- 200ml chicken stock
- 1/2 onion
- 2 garlic gloves
- 1 tablespoon fresh thyme
- olive oil
- salt & pepper
METHOD
- Chop fresh mushrooms in quarters and finely dice the onion.
- Finely chop the garlic and fresh thyme.
- Saute chopped onions, garlic and thyme in olive oil, in a frying pan until soft.
- Add fresh mushrooms and cook for a further 2 minutes.
- Add the white wine and reduce for 5 minutes until almost evaporated.
- Add chicken stock and reduce for a further 5 minutes.
- Pour in the cream and simmer for further 10 minutes or until a desirable thickness is achieved.
- Add 25g Ghiotti Parmigiano Reggiano and season to taste with salt and pepper.
- In the meantime, cook Ghiotti Egg Tagliattelle in boiling salted water until al dente and then drain.
- Raise in a plate, Ghiotti Egg Tagliatelle with mushroom parmigiano sauce.
- Finish with freshly grated Ghiotti Parmigiano Reggiano cheese.
- For the wahoo effect, sprinkle few drops of truffle oil.
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INGREDIENTS
METHOD
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