Vermicelli in Leek Cream, Noci mushrooms
Egg Pappardelle with porcini mushrooms and nuts
ingredients
servings
2
Pappardelle, pasta
200 grams
Porcini mushrooms
75 grams
Shelled walnuts
7 unit
Garlic
1 wedge
Extra virgin olive oil
to taste
Butter
1 knob
Iodized salt
to taste
Parsley
2 spoons
Grated Parmesan cheese
2 spoons
first courses from Italy - Puglia
Egg Pappardelle with porcini mushrooms and nuts
Egg Pappardelle with porcini mushrooms and nuts
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An alternative to creamy recipes with cream, for lovers of mushrooms and dried fruit. #NataleTuttiGusti
preparation
step 1
Put water on to boil. Meanwhile fry the garlic. Finely Chop the parsley and shell the nuts.
step 2
Sauté the mushrooms in the pan with oil and garlic.
step 3
When the mushrooms have softened, add the parsley and walnuts in a pan.
step 4
Add the salt to the water for cooking and to boil the pasta.
step 5
After reaching the al dente, to blow the dough in the pan or in the pot with the other ingredients to taste by adding a knob of butter and parmesan.
step 6
Serve adding fresh parsley, Parmesan and pepper to taste. Enjoy your meal!
