Pappardelle pasta with mushrooms and ERU à la Truffe
recipe with ERU à la Truffe
Pappardelle pasta with mushrooms and ERU à la Truffe

Pappardelle pasta with mushrooms and ERU à la Truffe

  • 30 min
  • Dinner
  • ERU à la Truffe
  • 4 personen

Ingredients

  • 200 grams ERU à la Truffe
  • 1/2 tbsp. dried oregano
  • 30 ml cooking cream
  • 2 tbsp. olive oil
  • Salt & pepper
  • 1 clove of garlic, finely chopped
  • 1 spring onion, sliced in rings
  • 25 grams grated pecorino cheese
  • 250 grams pappardelle pasta
  • 30 grams dried mushrooms

Equipment

  • cheese grater

Method| 15 min

  • Pour 175 ml boiling water over the dried mushrooms and let them soak for 15 minutes.
  • Drain the mushrooms over a bowl and save the liquid.
  • Bring a large pot of lightly salted water to a boil. Add the pappardelle pasta and cook until al dente, 8 to 10 minutes. Drain the pasta.
  • Heat the olive oil in a saucepan over a low heat and gently sauté the spring onion slices and chopped garlic until soft.
  • Add the drained mushrooms to the pan; turn up the heat and sauté everything for a minute or two.
  • Add the soaking liquid and let it reduce to half its size.
  • Add ERU à la Truffe, the cream and oregano to the sauce and stir.
  • Pour the sauce over the drained pappardelle.
  • Serve the pasta in deep plates en garnish with the grated pecorino cheese.
tags:

Ingredients

  • 200 grams ERU à la Truffe
  • 1/2 tbsp. dried oregano
  • 30 ml cooking cream
  • 2 tbsp. olive oil
  • Salt & pepper
  • 1 clove of garlic, finely chopped
  • 1 spring onion, sliced in rings
  • 25 grams grated pecorino cheese
  • 250 grams pappardelle pasta
  • 30 grams dried mushrooms

Equipment

  • cheese grater