Tagliatelle Ai Funghi Porcini
31 recipes
handmade noodles with cream and mushrooms
ingredients
servings
4
Tagliatelle, pasta
400 oz
Porcini mushrooms
90 oz
Garlic
2 wedges
UHT cooking cream
200 oz
Parsley
1 spoon
Iodized salt
to taste
Pepper
to taste
first courses from Italy
handmade noodles with cream and mushrooms
handmade noodles with cream and mushrooms
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The recipe for a husband ... handmade noodles with cream and mushrooms
preparation
step 1
Put the dried mushrooms to soak in warm water for about an hour. With a slotted spoon remove the mushrooms from the water, put them in a colander and rinse well, but gently under warm running water.
step 2
Do not throw the water where they were to soak the mushrooms. In a large skillet melt butter then a slice pour the mushrooms and garlic. Season with salt and cook over medium heat for 5 minutes.
step 3
Add 2 ladles of water in which were put to soak the mushrooms being careful to take only the surface water slowly with a wooden spoon.
step 4
This is to avoid tilling the soil which is on the bottom.
step 5
Bake for about 15 minutes with the lid moved away adding, when necessary, still water of the mushrooms.
step 6
Now add the cream, mix thoroughly and possibly even add a little salt and freshly ground pepper. Leave on the heat another 5 minutes.
step 7
Add the chopped parsley, drain the noodles al dente and pour directly into the sauce pan.
step 8
A high heat to flavor the dough for just a minute, without making it dry. Serve with a good sprinkling of grated cheese.
step 9
Tip: everything is cooked with cream tends to cool quickly once the plate, then put holsters to heat up in the oven for a few minutes before serving.
