Tagliatelle with Mushrooms
Alessio gifts us with a new recipe straight from the heart of Italian tradition: Tagliatelle with Mushroom Ragù. A dish rich in authentic flavors, perfect for celebrating special moments or simply delighting the palate on any occasion. Discover the simplicity and deliciousness of this recipe!
Ingredients
(for 4 people)
- 12-16 nests of tagliatelle
- 300g mixed mushrooms
- 1 carrot
- 1 stalk of celery
- 1 garlic clove (peeled)
- 3 tablespoons of tomato passata (preferably homemade)
- 3 tablespoons of extra virgin olive oil (Evo)
- Salt and pepper to taste
- Grated Parmigiano Reggiano (to taste)
Preparation
- Clean the mushrooms carefully, removing any dirt.
- Finely chop the garlic, celery, and carrot.
- In a large pan, sauté the chopped vegetables in a tablespoon of Evo oil.
- Add the mushrooms, season with salt and pepper, and sauté until golden.
- Add the tomato passata and allow the mixture to cook down, stirring occasionally.
- Bring a pot of salted water to a boil and cook the tagliatelle until half done.
- Drain the tagliatelle directly into the pan with the mushroom ragù. Add a drizzle of Evo oil and a ladle of pasta cooking water.
- Toss the pasta energetically to mix the flavors and allow the liquid to be absorbed.
- Plate the pasta, season with pepper, and finish with a generous sprinkle of Parmigiano Reggiano.
- Enjoy your meal and happy holidays to #ChezAleChef!
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500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
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