infusions.

tagliolini with gorgonzola fondue and porcini.

2 servings
60 minutes
easy
by Lodovico Tamburi
lodovico tamburi is a private chef, television personality, and content creator from rome, with a strong passion for reimagining comfort food with a fresh and contemporary twist.after completing hi... read more.

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.

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.

storing it in the fridge?

put it in a B!POD container and seal with DRO!D’s low vacuum. It stays fresh for up to 8 days.

storing it in the freezer?

put it in a B!POD container and seal with DRO!D’s low vacuum. it stays fresh for up to 3 weeks.

tagliolini with gorgonzola fondue and porcini.
tagliolini with gorgonzola fondue and porcini.

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