Tagliatelle with white ragù and mushrooms
Leonardo Pellacani
Menù Ingredients
to taste Fresh Parsley
to taste Parmigiano Reggiano Cheese
to taste Rosemary
400 g. Fresh Eggs Tagliatelle Pasta
Serve 6
Cook the tagliatelle in boiling salted water. In a pan, add the Soffritto and brown it for few minutes. Add Èragubianco, season it with a little rosemary. Then add the drained poker mushroom, and cook for a little longer, add in some parsley. Drain the tagliatelle and toss in the sauce with some Parmigiano Reggiano. Garnish with a sprig of rosemary and serve.
