Friday, October 17, 2014


let's make an antipasto and a simple tagliatelle with mushrooms
image: michael marquand, recipes leonoor ottink
for the antipasto:
slice a few fresh fungi porcini very thinly, spread them in one layer on plate, sprinkle with salt & pepper, add a few drops of lemon juice and drizzle with plenty of good olive oil. leave it for 30 minutes, finish with shavings of parmigiano a, 
for the pasta:
heat a little olive oil in a frying pan and fry mushrooms until they release their juice, stir regularly. lower the heat, add a thinly sliced garlic clove and let it simmer until the mushrooms are nicely browned. sprinkle with salt & pepper. cook 300g ,preferabley fresh, tagliatelle until al dente, save some of the cooking water. add the tagliatelle to the mushrooms with a splash of the cooking water, sprinkle with good olive oil and stir in a handful of chopped flatleaf parsley. serve with freshly grated parmigiano.  

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