Tagliatelle with mushrooms and walnuts is a delicious and flavorful first course. Homemade tagliatelle is combined with a delightful sauce made from 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 warm water; when they are soft, drain them without discarding the water and cut them into small pieces
In a small saucepan, melt half the butter, 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 pour in the Marsala
Add the crumbled stock cube and let it cook over moderate heat, moistening with a few tablespoons of the mushroom soaking water (which you have taken without disturbing the sediment and have filtered)
Stir, cover, and let it 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 and let everything cook on the heat for just a moment, then off the heat, add the walnuts
Finish with a sprinkle of pepper, then use this hot sauce to dress the pasta cooked separately in plenty of salted water
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
| Energy (kcal) | 565.47 |
| Carbohydrates (g) | 22.45 |
| of which Sugars (g) | 3.63 |
| Fat (g) | 46.25 |
| of which Saturates (g) | 5.58 |
| Protein (g) | 13.4 |
| Fiber (g) | 4.59 |
