Tagliatelle with Boletus and crisp ham
Ingredients to choose
For 5 serves
  • tagliatelle
    500 g
  • satuéed boletus mushrooms
    313 g
  • parma ham 22 months
    125 g
  • porcini sauce
    50 g
  • garlic
    6,3 g
  • extravirgin olive oil
    63 g
  • drawn butter
    63 g
  • seasoning
    as required
  • parsley
    12,5 g
How to prepare it
Preparation time: 20 minutes.
1. Heat a non stick pan, pour the extra virgin olive oil into the pan and brown the sliced garlic.
2. Add the drained Boletus mushrooms and the porcini sauce and gently heat for 5 minutes.
3. Slice thinly the ham and drain the slices in the oven at 70 °C for 2 hours.
4. Bring a large pan of salted water to a rolling boil (14 g of salt per liter). Add the pasta and cook until al dente.
5. Drain Tagliatelle in a colander and toss in the pan with the Boletus mushrooms.
6. Add the butter and season with pepper and chopped parsley.
7. Plate up adding the crisp ham.
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