A truly exquisite first course, featuring sophisticated and exclusive flavours provided by the choicest woodland delicacies: "porcini" boletus mushrooms and truffles.
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INGREDIENTS |
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Orecchiette Barilla |
350 |
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g |
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Fresh Porcini mushrooms |
200 |
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g |
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Extra virgin olive oil |
50 |
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g |
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Acqualagna truffle |
40 |
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g |
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Garlic |
1 |
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glove |
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Italian parsley |
1 |
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branch |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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Clean the mushrooms with a damp cloth and slice, sauté in oil with the parsley - using the stalks only - and the whole clove of garlic. Season with salt and pepper. |
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| 2. |
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Cook the Barilla Orecchiette in plenty of salted water, drain when "al dente" and dress with the mushroom sauce. Garnish with flakes of truffle and chopped parsley. |
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CHEF'S NOTE |
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It is important that the mushrooms are sautéd in a well heated pan, so that they do not lose moisture when cooking. |
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This is a dish of high value in every sense, deserving a distinctly fragranced red wine with a gratifying alcohol content: heady, but of recent vintage, like a Nebbiolo Piemontese or a Montefalco Umbro. |
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