Monthly Archives: October 2016

Preparation

To prepare Tagliatelle with speck and mushrooms, start with porcini mushrooms (try not to dip them or even leave them to soak in water but rub them gently and accurately with a soft brush, possibly without washing them, and scrape the stems with a knife, all this, of course, if the porcini are not very dirty with earth, otherwise wash them quickly under a jet of cold water and then dab them with a soft, dry cloth). Then cut them into slices that are not too thin. Cut the speck into strips and chop the parsley tuft.

In a large pan, pour the oil, then add the crushed garlic (you can also add it whole so you can remove it easily if you do not like it) and let it brown over a very low heat. Then add the speck (or if you prefer fresh sausage); let it brown for 5 minutes on a gentle flame, stirring occasionally. At this point add the porcini mushrooms and cook them over a moderate heat for about 10 minutes, turning them from time to time; when they are cooked, add the chopped parsley, season with salt and flavored with pepper. Meanwhile, when the sauce is cooked, boil the CARDAMONE Tagliatelle in plenty of salted water (you can use the pasta cooking water to moisten the seasoning of mushrooms and bacon during cooking if necessary).

When the Tagliatelle are cooked and still al dente, drain them leaving a residue of cooking water, and toss them in the prepared sauce: mix well until thicken the sauce, and serve, garnish each portion, with a tuft of fresh parsley.

If you prefer a richer dressing you can add the fresh cream, about 200-250 ml, to the sauce, which you will pour into the pan once the mushrooms are cooked. Cook everything together for a couple of minutes, then switch off and sauté everything together with the pasta.