Gennaro Contaldo's Tagliatelle with Mushrooms and Truffles Recipe | Citalia
The region of Umbria is known as the 'green heart' of Italy. Often overlooked for its more well-known neighbour, Tuscany, Umbria has much to offer its visitors, from beautiful countryside and historic towns to delicious, regional dishes. Umbria is particularly famous for its black truffles and Gennaro has used the region as the inspiration for this flavoursome dish.
TAGLIATELLE CON FUNGHI MISTI E TARTUFO
Tagliatelle with mixed wild mushrooms and truffle
Ingredients
4 x servings
400g mixed wild mushrooms, eg. porcini, chanterelles, hedgehog, wood bluwits
6 tbsp olive oil
2 garlic cloves, chopped finely lengthways
1 small red chilli, roughly chopped
2 tbsp fresh parsley, roughly chopped
120ml vegetable stock
Salt, to taste
300g fresh or dried tagliatelle
Salt (for pasta water)
40g black truffle
Truffle oil
Grated parmesan (optional)
Method
Clean the mushrooms with a cloth and brush - do not wash wild fungi as the flavour disappears. Roughly chop any large mushrooms and leave the small ones intact.
Heat the oil in a frying pan, add garlic & chilli and sweat gently until softened - do not burn or allow to brown. Raise the heat a little, add the mushrooms and stir well for about a minute. Add the stock, keep stirring and cook for a couple of minutes until the liquid has evaporated slightly. Stir in the parsley, some salt and remove from the heat.
Meanwhile place a large saucepan of slightly salted water on the heat and bring to the boil. Add the tagliatelle and cook until "al dente". Drain the pasta and add to the mushroom mixture, stirring well, drizzle with truffle oil and shavings of truffle and serve immediately with grated parmesan if desired.
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Видео Gennaro Contaldo's Tagliatelle with Mushrooms and Truffles Recipe | Citalia канала Citalia
TAGLIATELLE CON FUNGHI MISTI E TARTUFO
Tagliatelle with mixed wild mushrooms and truffle
Ingredients
4 x servings
400g mixed wild mushrooms, eg. porcini, chanterelles, hedgehog, wood bluwits
6 tbsp olive oil
2 garlic cloves, chopped finely lengthways
1 small red chilli, roughly chopped
2 tbsp fresh parsley, roughly chopped
120ml vegetable stock
Salt, to taste
300g fresh or dried tagliatelle
Salt (for pasta water)
40g black truffle
Truffle oil
Grated parmesan (optional)
Method
Clean the mushrooms with a cloth and brush - do not wash wild fungi as the flavour disappears. Roughly chop any large mushrooms and leave the small ones intact.
Heat the oil in a frying pan, add garlic & chilli and sweat gently until softened - do not burn or allow to brown. Raise the heat a little, add the mushrooms and stir well for about a minute. Add the stock, keep stirring and cook for a couple of minutes until the liquid has evaporated slightly. Stir in the parsley, some salt and remove from the heat.
Meanwhile place a large saucepan of slightly salted water on the heat and bring to the boil. Add the tagliatelle and cook until "al dente". Drain the pasta and add to the mushroom mixture, stirring well, drizzle with truffle oil and shavings of truffle and serve immediately with grated parmesan if desired.
------------------------------------------------------------------------------------------------
Learn more about our partnership with Gennaro Contaldo: http://bit.ly/GennaroCitalia
Click this link to Subscribe to our channel so you don't miss anything that Gennaro has in store for you: http://bit.ly/CitaliaYouTube
Please visit http://bit.ly/Citalia if you are thinking about planning your next Italian getaway
Follow Citalia Holidays on:
Facebook: http://facebook.com/citaliaholidays
Instagram: http://instagram.com/citalia_holidays
Twitter: http://twitter.com/citalia_holiday
Видео Gennaro Contaldo's Tagliatelle with Mushrooms and Truffles Recipe | Citalia канала Citalia
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