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
Directions:
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.
Enjoy!!!
Buon Appetito!
Ringraziamo la foodblogger Concetta Donato di sale e pepe quanto basta autrice della ricetta e della foto della nostra pasta all’uovo.
