tagliolini with gorgonzola fondue and porcini.

Name: tagliolini with gorgonzola fondue and porcini.
Total time: 60 min
Yield: 2 servings
Ingredients: 250 g egg tagliolini.; 50 g dried porcini mushrooms.; 50 g gorgonzola.; 120 ml milk.; 1 garlic clove.; to taste nutmeg.; to taste parsley.; to taste chili pepper.

2 servings

60 minutes

easy

by Lodovico Tamburi

ingredients

250 g

egg tagliolini.

50 g

dried porcini mushrooms.

50 g

gorgonzola.

120 ml

milk.

garlic clove.

to taste

nutmeg.

to taste

parsley.

to taste

chili pepper.

procedure

01.

in a B!POD container, place the porcini mushrooms and milk. vacuum with DRO!D and let it marinate for at least an hour.

02.

strain the milk from the mushrooms and pour it into a saucepan with the gorgonzola. melt the cheese gently over low heat and stir until you get a smooth sauce.

03.

chop the mushrooms roughly with a knife and sauté them in a pan with evo oil, garlic, and chili.

04.

cook the tagliolini in plenty of lightly salted boiling water, drain them al dente, and toss them in the pan with the mushrooms.

05.

finish tossing with the gorgonzola sauce and plate with the mushrooms and some chopped parsley.