TAGLIATELLE WITH PORCINI MUSHROOM SAUCE, RAGÙ AND HAZELNUTS
Ingredients to choose
for 2 people
-
tagliatelle
160 gr
-
porcini sauce
160 gr
-
minced veal
250 gr
-
carrots
40 gr
-
celery
40 gr
-
onion
40 gr
-
hazelnuts
80 gr
-
white wine
100 ml
-
rosemary
a sprig
-
garlic
a clove
-
Extra virgin olive oil
Just enough
How to prepare it
120 min
- For the meat ragu: sauté the vegetables, add the ground veal and cook slowly for about two hours.
- For the porcini cream: heat oil, garlic, rosemary and incorporate the porcini sauce.
- Garnish: chop and toast the hazelnuts.
- Cook the pasta in salted water.
- Sauté garlic and rosemary, add the ragù and toss the drained tagliatelle.
- Spread the porcini sauce on a plate, place the pasta with ragù on top and sprinkle with the toasted hazelnuts.
