JJ31_ricetta nonna rosa

Tagliatelle with porcini mushrooms and sausage | Let’s cook with Nonna Rosa

Dear friends, September has begun, the colours and seasonal products change, and I can already smell the scent of the forest. These tastes have reminded me of a simple recipe to be enjoyed on autumn evenings: tagliatelle with porcini mushrooms and sausage. Porcino is the king of mushrooms, a true delicacy with unique aromas and flavours. When it comes to purchasing porcino mushrooms, check that they are intact, firm and healthy, without any small holes on the stem and the cap. Clean them properly, removing the earth with a cotton cloth or, if more cleaning is needed, gently scraping with a smooth blade knife; Don’t leave them to soak in water, otherwise they tend to absorb the liquid. This dish will surely win our guests over!
It serves 4:
  • 350 grams tagliatelle
  • 250 gr porcino mushrooms
  • 250 gr sausage
  • 1/2 onion
  • 1/2 glass of white wine
  • grated Parmigiano
  • extra virgin olive oil q.s.
  • salt q.s.
  • pepper q.s.
Difficulty: easy Time: 45 minutes Preparation: In a pan, fry the thinly sliced onion with extra virgin olive oil, remove the skin from the sausage and chop the meat with your fingers. Add sausage to the sautéed onions and brown it, stirring it occasionally, then cook for about 15 minutes. Gently clean the porcini mushrooms, as explained above, cut them into slices not too thin following the natural line of the mushroom, and stir-fry them for ten minutes in a pan with extra virgin olive oil, salt, pepper and white wine. When they are ready, add them to the sausage and mix well. Meanwhile, cook the tagliatelle in boiling salted water, drain them and add them to the sauce, mixing accurately.  Serve immediately with some freshly grated Parmigiano cheese.
Jesolo journal Aprile 2022

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