Region: Trentino

Straw and Hay Tagliatelle- Tagliatelle Paglia e Fieno

Serves 4

1 onion

200 ml cream

250 g mushrooms

20 g butter

80 g speck or bacon (1 large slice)

olive oil

1 clove garlic

½ glass wine

salt

 

 

Wash and dice finely the mushrooms.

Dice the onion and brown in the butter for a few minutes.

Add the crushed garlic and the mushrooms, pour over the wine and cook for 15-20 minutes or until the wine has evaporated.

Dice the speck, and put half through food processor, before adding it to the mushrooms.

Toss the remaining speck in a pan until crispy and add to the mushrooms.

Cook for another 10 minutes.

Add the cream, and salt and pepper to taste, and stir well.

Cook the pasta, drain, and stir through the sauce.

Serve hot, garnished with parsley.

 

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