Ingredients for 4 persons:

  • 250 g of Porcini Mushrooms Pappardelle Filotea
  • 1 radicchio
  • 1 shallot
  • 10 nuts
  • 80 g of salami
  • 1/2 glass of white wine
  • Extra virgin olive oil
  • butter
  • Salt
  • pepper
  • parmesan cheese
Taste egg pappardelle


Slowly heat the oil with the chopped shallot in a pan over low heat. Add the chopped nuts, radicchio and salami with a half glass of white wine, salt and pepper to taste.

Cook Pappardelle in plently of boiling water, drain the pasta and toss it in the pan with sauce. Then adding a little bit of butter to create a creamy sauce. Serve with a touch of Parmesan cheese.


Buon Appetito!

Ringraziamo la foodblogger Concetta Donato di sale e pepe quanto basta autrice della ricetta e della foto della nostra pasta all’uovo.