SPINACH TAGLIATELLE WITH PORCINI MUSHROOMS AND SMOKED GOOSE BREAST

Serves 4

To prepare the dough, chop the spinach and add it to the beaten eggs. Place the flour in a food mixer and pour in the egg and spinach mixture. Add some water if the dough is too dry. Create a smooth, even dough and leave to rest in the refrigerator for at least a couple of hours, covered with cling film. Roll out the dough, cut out the tagliatelle, leave to dry and store in a cool, dry place. In a pan, heat the butter with the unpeeled garlic cloves, a few sprigs of marjoram and the Porcini mushroom snack. Brown for a few minutes, adding a little of the cooking water. Remove the garlic and marjoram sprigs. Cook the tagliatelle in a pot with plenty of boiling salted water, drain “al dente” and toss with the Porcini sauce, mixing in the Parmigiano Reggiano cheese sauce and some fresh marjoram leaves. Plate up the tagliatelle, garnish with the crispy smoked goose breast (roasted in the oven at 180°C for a few minutes) and with fresh flowers.