Pronunciation: tah-lyah-TELL-eh

Tagliatelle is a long, thin, ribbon pasta. It can be made with or without eggs and is available in straight strands or coiled in a nest. Suits many kinds of sauces. It is often served with a rich meat sauce which holds onto the width of the pasta yet is is also delicate enough to serve with a creamy sauce. Delicious with Mascarpone cheese, smoked salmon, Parmesan cheese and chopped dill. Cooking time about 2 min.

 

The Recipe:

Tagliatelle ai funghi Porcini (with Porcini mushrooms)
(preparation time: 30 minutes)

Ingredients for 4 people:
18 ounces tagliatelle
13 ounces funghi porcini (porcini mushrooms)
2 cloves of garlic
parsley
olive oil
salt and pepper
 

Preparation:
Clean the porcini mushrooms well, wash them and slice them.
Heat a bit of oil in a saucepan with 2 cloves of garlic, sliced or chopped fine, and add the mushrooms. Let them cook over a low fire, adding a bit of salt and pepper, and if necessary adding a spoonful or two of hot water.
Cook the pasta al dente in plenty of salted water. Drain it well and add it to the above mixture. Mix it all well, add more oil if necessary, place on a platter and garnish with chopped parsley.

Wine Match: Franciacorta