BUON APPETITO!
MUSHROOM TAGLIATELLE
Welcome the season of sunglasses and swimming pools with a refreshing summer cooler and a platter of mouth-watering Italian delicacies
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White wine 100 gm
Add garlic and both mushroom to it and sauté it.
Add wine to it and reduce.
Add green peas and Porcini water to it.
Add blanched pasta to it and serve hot.
Garnish with Parmesan cheese.
Stuff the mixture in the pasta sheet of 30 gm.
Stick the pasta with egg wash.
Heat the pan and add brown butter.
Add sliced garlic and remove the sage from heat.
Blanch 7-8 pieces of Agnolotti in boiling water