Ingredients for 4 people:

  • 250 g of Fettuccine al farro Filotea
  • 200 g of minced veal
  • an handful of dried porcini mushrooms
  • 1 shallot
  • a sprig of thyme
  • salt
  • pepper
  • 1 tbsp of tomato paste
  • 3 tbsp of extra virgin olive oil
Taste the fettuccine al farro


Soak the porcini mushrooms in warm water for about half an hour.

Chop the shallots and put it in a pan, over low heat, with extra virgin olive oil.
When the shallot becomes transparent add the minced meat and crumble it well with a wooden spoon. Then add the chopped and dried porcini mushrooms and the tomato paste. Mix well and add a ladle of hot water. Cook over low heat for about 20 minutes with a lid on, stirring occasionally and being careful not to dry too.

Cook the Fettuccine in plenty of salted boiling water, drain the pasta and toss it in the pan with the sauce and the thyme leaves.

Serve and enjoy!

Buon appetito!

Ringraziamo Alessandra BarboneFoodblogger pugliese di isognatoridicucinaenuvole, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.