Tagliatelle with mushroom cream, truffle and Umbra

Ingredients for pasta:
  • 300 g of wheat flour.
  • 3 eggs.
  • 3 tablespoons of Umbra.
  • C/S of salt.
Pasta making:
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.
Preparation of the sauce:
Fry the garlic and mushrooms with the butter, and add the rest of the ingredients. Reduce and crush to make it thin.

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