Tagliolini with truffle and porcino mushrooms

For: 4 people
Execution: EASY
Preparing: 15 min
  • 30g butter
  • 400g tagliolini
  • 3 porcino mushrooms
  • 1 garlic clove
as garnishment
  • 50g black truffle

Slice the mushrooms by the height by making whole slices. Lightly fry the mushrooms in a pan, seasoning with rosemary flavored oil. Coarsely chop the remaining parts of the mushroom and sauté in a pan with a drizzle of oil and a clove of garlic.

Boil the tagliolini for a couple of minutes and finish cooking in the pan with the chopped mushrooms. Turn off the heat and stir in a knob of butter and plenty of grated black truffle. Serve and finish with the fried sliced porcino.


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