Ingredients and Quantities (in Grams and units):
For 4 people.
|
Ingredients |
Quantity in g. |
Unit |
| Porcini mushroom sauce |
– |
– |
| Organic virgin olive oil |
20 |
1 tablespoon |
| Garlic cloves |
– |
2 |
| Fresh porcini mushrooms |
250 |
|
| Salted butter |
25 |
|
| Liquid cream |
250 |
25 cl. |
| Green Madagascar pepper “MAISON BARTHES ” |
15 |
1.5 tablespoons |
| Pasta: |
– |
– |
| Fresh tagliatelle |
300 |
|
| Salt |
20 |
2 tablespoons |
Instructions:
Step 1: The porcini mushroom sauce
-
Clean the porcini mushrooms, then cut them into small pieces.
-
In a hot pan, pour a drizzle of olive oil and add the two crushed garlic cloves.
-
Once the cloves are browned, remove them from the pan, then add the butter and porcini mushrooms.
-
Still on very high heat, let the butter melt, stir the mushrooms once, then wait until they start to caramelize slightly.
-
At this point, add salt and MAISON BARTHES green Madagascar pepper, previously crushed, then all the fresh cream.
-
Let the sauce come to a boil, then turn off the heat.
Step 2: The pasta
-
Heat 3 liters of water in a large, tall pot.
-
When boiling, add coarse salt.
-
When the salted water boils, immerse the fresh tagliatelle and cook them for 2 to 3 minutes, then drain them.
Step 3: Plating
-
Using a fork, twirl a quarter of the tagliatelle to form a beautiful presentation nest on the plate.
-
Pour a quarter of the still-hot sauce over it.
