Heavy Wedding Hor Dourves

Pappardelle with mushrooms

500 g. of fresh egg pappardelle 400 g. fresh porcini mushrooms (or other types of mushrooms but fragrant)

1 clove garlic 6 tablespoons extra virgin olive oil
a handful of parsley leaves with Parmesan shavings
thin
salt to taste pepper
qb

Preparation:

Clean and wash the parsley, chop and set aside.

Then clean the mushrooms, removing earthy parts of the stems, and then pass them with a damp cloth (do not wash the mushrooms under running water, and never, never leave them to soak in water). Cut into slices, and maybe chop the stems.

Pour the oil in a pan capable of holding the pasta, add the garlic, peeled and crushed. Put on the fire and after a few minutes, add the mushrooms. Sauté mushrooms over high heat for few minutes, then add salt and cook for about ten minutes (add a little water if necessary).

In the meantime, you boiled the pasta in salted water. Drain the pasta, leaving a bit 'wet, and then put them into the pan with the mushrooms. Let them jump, so that the pasta is dressed for bene.Distribuite over the chopped parsley, sprinkle with ground pepper or crushed at the time, you blast ancora.Servite immediately, adding slivers of parmesan.

From: www.buttalapasta.it

Bon appetit! Nottolia73.