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Recipe Tagliatelle with zucchini and porcini mushrooms of of 11-05-2009 [Updated on 28-08-2018]
This weekend I experimented with two recipes with zucchini, one better than the other;) To start this long working week I present a really excellent first course with zucchini ... tagliatelle, zucchini and porcini mushrooms, a real delight.
As suggested by some readers of the blog, by eliminating the cream from the ingredients this recipe becomes a delicious light dish while maintaining its flavor :)
How to make zucchini and porcini mushroom tagliatelle
Soak the dried porcini mushrooms in warm water for about 20 minutes.
Wash and trim the courgettes, pass them in a grater with large holes and set aside.
Brown a clove of garlic in 3 tablespoons of oil, then add the squeezed and cut porcini mushrooms.
Sauté the mushrooms in a pan for a couple of minutes, then remove the garlic and add the grated zucchini.
Salt, pepper and blend with the white wine.
Cook the mushrooms and courgettes for about 10 minutes, adding a little water if necessary.
Now add the cooking cream and mix everything gently.
Meanwhile, cook the tagliatelle in plenty of salted water. Drain and pour into the pan with the courgette and porcini sauce. Sprinkle the parmesan noodles and toss them in a pan.
Serve the zucchini and porcini mushroom tagliatelle with a sprinkling of fresh parsley.