in Italy

Bavette/Tagliatelle with porcini mushrooms from Umbria

Spread the love

Ingredients for 4 servings:

  • 500 g pasta (bavette or tagliatelle)
  • 1 bunch of parsley
  • 50 g olive oil, cold squeezed
  • 1 clove(s) garlic
  • 200 g porcini mushrooms, fresh, or 25 g dried
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean the mushrooms with a damp cloth and slice them. Soak the dried mushrooms in lukewarm water for about 1 hour. Then sauté the mushrooms in a pan with the olive oil, parsley stalks, and the garlic clove. Season with salt and pepper. Cook the pasta in plenty of salted water until al dente and toss with the porcini mushroom sauce. Serve with an Italian salad and freshly grated Parmesan cheese.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Greek potato casserole

Turkey schnitzel in potato crust