Recipes
Tagliatelle with mushroom cream, truffle and Umbra
Ingredients for pasta:
Make a volcano with the flour and in the center add the eggs, the 3 tablespoons of Umbra and the salt. Then knead and stretch until you get the perfect texture for the pasta. Cut with the help of a pasta machine and cook four minutes. Cool and squirt with Umbra to prevent sticking.
Ingredients for the sauce:
Fry the garlic and mushrooms with the butter, and add the rest of the ingredients. Reduce and crush to make it thin.
- 300 g of wheat flour.
- 3 eggs.
- 3 tablespoons of Umbra.
- C/S of salt.
Make a volcano with the flour and in the center add the eggs, the 3 tablespoons of Umbra and the salt. Then knead and stretch until you get the perfect texture for the pasta. Cut with the help of a pasta machine and cook four minutes. Cool and squirt with Umbra to prevent sticking.
Ingredients for the sauce:
- 500 g of frozen boletus.
- ½ L of 18% culinary cream.
- 100 g of toasted onion.
- 100 g of brandy.
- 30 g canned summer truffle.
- 4 cloves of garlic.
- C/S of pepper, salt and fresh thyme.
- 300 g of beef stock.
- 100 g of butter.
Fry the garlic and mushrooms with the butter, and add the rest of the ingredients. Reduce and crush to make it thin.
