INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Pappardelle N° 119
800 g porcini mushrooms
2 garlic cloves
Parsley
Parmigiano Reggiano
Extra virgin olive oil
Salt
Pepper
DIRECTIONS
Clean the mushrooms, removing the lower part of the stalk with the earth with a clean knife, and wiping the head of the mushroom with a damp cloth. Dice the stalk and slice the head. Crush 2 garlic cloves with the flat part of the knife and peel them, then toss them in a sauté pan with oil. First, add the diced stalks, then the head slices which need less time to cook. Season with salt and pepper and brown them over a lively heat to avoid the release of water. If necessary, add a ladle of boiling unsalted water to rehydrate them. When the mushrooms are browned, remove the garlic. Cook the Pappardelle N° 119 in abundant boiling salted water. When cooked (see the cooking time on the pack), pour them into the sauté pan and toss them with the mushrooms, adding finely chopped parsley. Take off the heat, add Parmigiano Reggiano and serve. Enjoy!
