Tagliatelle with mushrooms and walnuts is a delicious first course rich in flavor. Homemade tagliatelle is combined with a delicious sauce made from dried porcini mushrooms, walnuts, and cream, creating an irresistible mix of flavors. The onion and dry Marsala wine give a touch of sweetness and depth to the dish. Ideal for enjoying in autumn or winter when mushrooms are in season.
Chop the walnut kernels
Wash the dried mushrooms under running water and soak them in warm water; when they are soft, drain them without throwing away the water and chop them into small pieces
In a saucepan, put half of the butter, add the chopped onion and parsley, let the onion wilt, then add the mushrooms
Fry them for a couple of minutes or a little more, then deglaze with the dry Marsala
Add the crumbled stock cube, let it cook over moderate heat adding a few tablespoons of the soaking water from the mushrooms (which you will have taken care not to disturb the bottom and filtered)
Stir, cover, and let it cook on very low heat for at least 20 minutes
Towards the end of cooking, taste and adjust with salt. When the mushrooms are ready, add the cream and the rest of the butter
Mix and let everything cook over the heat for just a moment, then off the heat, add the walnuts
Complete with a sprinkle of pepper, then with this hot sauce, dress the cooked pasta in plenty of salted water
Padella
Coltello
Tagliere
Keep in the refrigerator in an airtight container for a maximum of 2 days.
This recipe is typical of the Emilia-Romagna region.
Italy
| 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 |
