Tagliatelle with mushrooms and walnuts
Instructions
Chop the walnuts walnuts.
Wash the dried mushrooms under running water, soak them in warm water; When soft drain without throwing water and cut them into small pieces.
Put in a small saucepan half butter, add the chopped onion and parsley, let wither the onion, then add the mushrooms.
Let them FRY for a couple of minutes or so, then wet your hair with the marsala.
Add the crumbled nut, let Cook on moderate fire bathing with a few spoonful of mushroom soaking water (which you have taken without move the bottom and you have filtered).
Stir, put the lid on and simmer on very low heat for at least 20 minutes.
Toward the end of cooking taste and add salt, when the mushrooms are ready add the cream and the rest of the butter.
Mix and simmer the whole thing on fire only a moment, then, to the stove off, add the walnuts.
Complete with a grated pepper, then with this hot sauce seasoned pasta cooked in salted water.
Ingredients and dosing for 4 persons
- 400 g of type pasta noodles
- 1 cipollina
- 40 g of dried mushrooms
- 1 dram of dry marsala wine
- 1 sprig of parsley
- 50 g of butter
- 4 tablespoons of cream
- 1/2 nut soup
- 10 walnut kernels
- Salt
- Pepper