Tagliolini with Truffle and Porcini Mushrooms – variant 1
Ingredients for 4 people:
- 300g of egg tagliolini
- 35 g of dried porcini mushrooms (softened in warm water)
- 60 gr of Black Truffle Carpaccio
- 1 onion
- 1 clove of garlic
- extra virgin olive oil
- salt to taste
Execution:
Wash the mushrooms well, dry them and cut them into thin slices, to brown in a sauce of garlic and onion. After a few minutes, add a pinch of salt, while you cook the tagliolini in boiling, very salty water. Once al dente, finish cooking the tagliolini in the prepared sauce. When ready to serve, sprinkle the dish with black truffle carpaccio.
Tagliolini with Truffle and Porcini Mushrooms – variant 2
Ingredients for 4 people:
- 300g of egg tagliolini
- 35 g of dried porcini mushrooms (soaked in warm water just enough to make them softer)
- 60 gr of Black Truffle Carpaccio
- 1 onion
- 1 clove of garlic
- extra virgin olive oil
- salt to taste
Execution:
After drying the mushrooms, cut them into thin slices, brown them for a few minutes in a sauce of garlic and onion, with a pinch of salt. Cook the pasta al dente and toss it in the resulting sauce. The black truffle carpaccio should be added just before serving, piping hot.
Tagliolini with Truffle and Porcini Mushrooms – variant 3
Ingredients for 4 people:
- 300g of egg tagliolini
- 35 g of dried porcini mushrooms (softened in warm water)
- 60 gr of Black Truffle Carpaccio
- 1 onion
- 1 clove of garlic
- extra virgin olive oil
- salt to taste
Execution:
Fry the garlic and onion in a pan, then add the dried mushrooms cut into strips; add salt after a few minutes of browning in the pan. Remove the pasta from the cooking water a few minutes before the indicated times and finish cooking, al dente, in the prepared sauce. Serve hot, with the addition of black truffle carpaccio when plating.
