Tagliatelle with mushroom cream, truffle and Umbra
Ingredients for the 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 for four minutes. Cool and water with Umbra to prevent sticking.
Ingredients for the sauce:
Sauté the garlic and mushrooms with the EVOO, and add the rest of the ingredients. Reduce and grind so that it is fine.
Allergens:
Eggs, dairy, sulfites and gluten.
- 300 g of wheat flour.
- 3 free-range 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 for four minutes. Cool and water with Umbra to prevent sticking.
Ingredients for the sauce:
- 500 g of frozen boletus.
- ½ L of culinary cream 18%.
- 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 broth.
- 100 g EVOO
Sauté the garlic and mushrooms with the EVOO, and add the rest of the ingredients. Reduce and grind so that it is fine.
Allergens:
Eggs, dairy, sulfites and gluten.
