WELCOME AUTUMN, BETWEEN SEASONAL FOOD AND DESIGN

Autumn is the season of colours, of strong flavours, the first rainy days the first rainy days that make us rediscover the pleasure of home. Even the cuisine is influenced by seasonal food and the design can only adapt to tasty autumn recipes.

Today, on #WorldPastaDay, we offer you a recipe prepared by Maura Ardu Chef: tagliatelle with mushrooms to be fully enjoyed with the Midnight Line for a perfect bite!

Let’s discover the recipe.

INGREDIENTS

Fresh tagliatelle 400g
Mixed mushrooms 500 g
Butter 50 g
Extra virgin olive oil 35 g
Salt
Garlic 1 clove
Fresh chili pepper
Black pepper
Parsley 1 sprig

PREPARATION

Cut the mushrooms into small pieces and peel a clove of garlic. In a large pan, heat the EVO oil over a moderate heat with a whole clove of garlic and a medium intensity chili pepper. As soon as they have released their aroma and flavor to the oil, we can remove them.

Raise the heat and pour in mushrooms.

Leave them to braise with a pinch of salt over high heat. Braising must be done very quickly, to prevent the mushrooms from releasing too much water. Cooking will be achieved when the mushrooms are slightly golden, and their consistency is al dente.

In the meantime, cook the tagliatelle in boiling salted water (cooking time 4 minutes approximately).

Drain the tagliatelle and put them in the pan with the mushrooms with some cooking water.

Add a knob of butter for the final creaming and apply a small fresh grind of black pepper.

Serve and finish with a sprinkling of previously chopped parsley.

Enjoy your meal!