Tagliatelle with mushrooms and walnuts are a delicious and flavorful first course. Homemade tagliatelle are combined with a delightful sauce made with dried porcini mushrooms, walnuts and cream, creating an irresistible mix of flavors. The spring onion and dry Marsala wine add a touch of sweetness and depth to the dish. Ideal to enjoy in autumn or winter, when mushrooms are in season.
Chop the walnut kernels
Wash the dried mushrooms under running water and soak them in lukewarm water; when they are soft, drain them without discarding the water and cut them into small pieces
Put half the butter in a small saucepan, add the chopped onion and parsley, let the onion soften, then add the mushrooms
Sauté them for a couple of minutes or a little longer, then deglaze with the Marsala wine
Add the crumbled stock cube and cook over moderate heat, moistening with a few spoonfuls of the mushroom soaking water (which you will have taken without disturbing the sediment and filtered)
Stir, cover with the lid and let cook over very low heat for at least 20 minutes
Towards the end of cooking, taste and adjust the salt; when the mushrooms are ready, add the cream and the remaining butter
Mix well and let everything cook on the heat for just a moment, then with the heat off add the walnuts
Finish with a grating of pepper, then use this well-hot sauce to dress the pasta cooked separately in plenty of salted water
Frying Pan
Knife
Cutting Board
Store in the refrigerator in an airtight container for up to 2 days.
This recipe is typical of the Emilia-Romagna region.
Italia
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| Energy (kcal) | 334.76 |
| Carbohydrates (g) | 28.73 |
| of which Sugars (g) | 3.18 |
| Fat (g) | 19 |
| of which Saturates (g) | 7.78 |
| Protein (g) | 10.67 |
| Fiber (g) | 2.15 |
| Sale (g) | 0.32 |
