Ingredient for 4 people : 250 gr. di pappardelle Filotea; 200 gr. fresh porcini mushrooms; 200 gr. button mushrooms; 30 gr. dried porcini mushrooms; 2 tablespoons plain yogurt; red radish and alfalfa sprouts; parsley pesto to taste; 1 clove garlic; ½ shallot; fine salt; black pepper; parsley stems; a pinch of nutmeg; extra virgin olive oil.
Ingredienti per 4 persone: 250 gr di Pappardelle ai Funghi Porcini Filotea; 2 manciate di funghi porcini secchi; 50 gr di burro; una presa di erbe di Provenza; 500 ml di brodo di carne; 150 gr di Camembert
Ingredients for 2 persons: 125 gr. of Pappardelle Filotea; 50 gr. of caviar or surrogate; 1 lemon; extra virgin olive oil; salt
Ingredients for 4 persons: 250 gr of Pappardelle all'uovo Filotea; 80 gr of 'nduja ; 20 pitted black olives ; 400 ml of tomato sauce ; a teaspoon of tomato paste ; 200 gr of drained tuna ; one clove of garlic ;2 tbsp of extra virgin olive oil ; salt
Ingredients for 4 persons: 250 g of Pappardelle all’uovo Le Matassine Filotea; 2 leeks ; 300 gr of sausage; 3 tbsp of extra virgin olive oil ; half a glass of white wine ; salt; pepper
Ingredients for 4 persons: 250 gr of Pappardelle Filotea ; 300 gr of minced meat (pork and veal) ; 200 ml of tomato sauce ; 2 celery ; 1 onion ; 1 carrot ;1 bunch of parsley ; 1 bay leaf (optional) ; 1/2 glass of white wine ; Parmigiano Reggiano cheese ; extra virgin olive oil
Ingredients for 4 persons: 250 gr of Pappardelle Filotea; 5 artichokes (mammole); 100 gr of Speck ; 1 clove of garlic ; 3 tbsp of extra virgin olive oil ; 60 gr of santoreggia ; 10 sun-dried tomatoes in oil ; salt ; pepper
Ingredients for 4 person: 250 g of Pappardelle Filotea; 8 artichokes ; 15 datterini tomatoes ; 3 tbsp of extra virgin olive oil ; 1 clove of garlic ; 150 g of thin sliced bacon; salt ; pepper
Ingredients for 4 person: 250 g of Porcini mushrooms Pappardelle Filotea; 150 g of Asiago Cheese; 1 bunch of chives ; 1 clove of garlic, unpeeled ; 1 tbsp of parsley, chopped ; 2 tbsp of extra virgin olive oil ; salt
Ingredients for 4 persons: 250 gr of Pappardelle Filotea; 1 kg of pumpkin ; 300 gr of porcini mushrooms ; 150 gr of mixture of finely vegetable (carrot, onion, celery) sauteed in olive oil; 2 junipers berry ; extra virgin olive oil ; 1 glass of red wine ; 2 glass of broth ;salt ; pepper ; walnuts
