Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by
Tortelloni with porcini mushrooms are a delicious first course, made with a sheet of fresh pasta filled with porcini mushrooms, champignon mushrooms and Parmesan cheese. The soft, flavorful pasta melts in your mouth, while the creamy filling provides an explosion of flavor. This dish is perfect for a special dinner or an autumn lunch.
Add £242.03 to get free shipping
Step 1 of 12: Knead the flour with the eggs, a pinch of salt and a spoonful of chopped parsley
Step 2 of 12: Let the dough rest in a cool place for 30 minutes, and meanwhile clean all the mushrooms and slice them
Step 3 of 12: Put them to brown in four tablespoons of oil together with the chopped onion and a clove of chopped garlic
Step 4 of 12: Add salt and pepper and keep over high heat until everything is dry
Step 5 of 12: Then mince the mushrooms together with the bread soaked in milk and squeezed dry, collecting the mixture in a bowl
Step 6 of 12: Mix in the Parmesan, salt, pepper and a pinch of chopped parsley
Use the pasta machine to roll the dough into thin sheets
| Average values | Per serving184 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,691 kJ404 kcal | 917 kJ219 kcal |
| Fat | 25.79 g | 13.99 g |
| of which saturated fatty acids | 12.65 g | 6.86 g |
| Carbohydrates | 29.09 g | 15.78 g |
| of which sugars | 5.02 g | 2.72 g |
| Fibre | 2.58 g | 1.4 g |
| Protein | 14.53 g | 7.88 g |
| Salt | 0.31 g | 0.17 g |
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 8 of 12: Cut them into 5-centimeter squares; place a spoonful of mushroom filling in the center of each one
Step 9 of 12: Fold the dough into a triangle and, holding one end between your thumb and index finger, wrap it around that finger, closing it into a ring
Step 10 of 12: When all the tortelloni are ready, boil them and drain them al dente
Step 11 of 12: For the dressing, sauté the chopped shallot in butter, then add the cream, salt, pepper and the tortelloni
Step 12 of 12: Toss them over high heat so they absorb the flavor
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
