Today I’m posting the recipe to make a tasty porcini mushroom first course. As many of you probably remember, I’m fond of mushrooms and always in search of new recipes to make. Last Sunday, at my mother’s house, we decided to make this amazingly fragrant Tagliatelle with Ham and Porcini Mushrooms. To be successful, you may prefer using a less salty raw ham, like ham of Parma or San Daniele ham.
If you try it, let me know what do you think of my recipe. Enjoy!
Ingredients for 4 servings:
320 g of fresh pappardelle pasta
300 g of fresh porcini mushrooms
100 g of Parma ham
treat breast cancer 100 g of smoked provola cheese
1 clove of garlic
extra-virgin olive oil
buy Cytotec salt
Preparation Time: 20 min.
Cooking Time: 30 min.
Total Time: 50 min.
Clean the mushrooms with a damp cloth, then slice them.
Pan-fry a garlic clove in a large pan, then add the mushrooms.
Season to taste and cook on a medium heat for about 20 minutes.
Add the ham, cut into stripes, and the copped parsley, stir, and turn the gas off.
Cook the tagliatelle (see the guide): put a large pot of salted water on to boil, with 1 Tbsp of salt for every 2 quarts of water. When the water comes to a boil, add the pasta and cook, uncovered, at a rolling boil, following the cooking time reported on its package. Drain the pasta “al dente” (it must be still a little firm, not mushy) and put in the pan. Add the provola, cut into julienne strips, and saute it all for a couple of minutes on a high heat.
Serve Tagliatelle with Ham and Porcini Mushrooms adding some additional provola, in julienne strips, on each dish.
Nessuna ricetta simile a Tagliatelle with Ham and Porcini Mushrooms.All Recipes, recipe by Flavia Imperatore
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