Porcini mushrooms and Linguine Barolo
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- 250g I Love Italia Barolo Tagliatelle
- 150g Porcini Mushrooms
- 4 spoons of Olive Oil
- 80g double cream
- 1 clove of garlic
- 1 chili pepper
- salt and black pepper to taste
Put the olive oil in a pan with a clove of garlic and 1 chili pepper and fry it for 2 minutes, be careful not to burn the garlic.
Now you add the Porcini Mushrooms, let them fry for 2 minutes than increase the fire under the pan, add 1/2 glass of white wine, let it dry for 2 minutes and after reduce the fire to low, adjust salt and pepper, add chopped parsley, cover the pan and let it cook for 5 minutes.
Once the mushrooms looks dry and cooked, taste and adjust salt and pepper and add the double cream and let it cook with the mushrooms for 2 minutes at low fire.
You can now cook the Barolo Tagliatelle in boiling salted water for approx. 8 mintes (cooking time is indicated on the packaging).
Dry the water and add the Barolo Tagliatelle in the pan with the rest of the ingredients.
Are you ready?
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