Creams and Pasta&Bruschetta Archivi - Page 5 of 5

Tagliatelle with Porcini mushrooms

Pour the drained Nova’s seasoned Porcini mushrooms and the cooking cream into a pan;
Then add Mushrooms Porcini Sauce – Salsiamo ai Funghi to give tone to the sauce.
Salt and pepper to taste.
Cook the tagliatelle and drain them before they are cooked in such a way as to finish cooking in the sauce;
Add a sprinkling of fresh chopped parsley and if necessary add cooking water to finish cooking the pasta.
Let the sauce work, as soon as you find it creamy and well attached to the pasta take your tagliatelle with porcini mushrooms and serve!

Enjoy the meal!

Nova Funghi’s white bruschetta is a quick and easy dish to prepare. Success is assured!

Rub the garlic cloves on slices of Tuscan bread
Cover a baking tray with baking paper and then slightly grease with oil.
At this point place the bread in the pan without overlapping it and sprinkle with a little oil. Bake for 10 minutes in a pre-heated oven at 190/200 ºC.
After 6 minutes of cooking add the mozzarella cut into cubes and the Seasoned mixed mushrooms (obviously previously drained).
Sprinkle the grated parmesan on the bruschetta and cook for another 4 minutes, until completely browned.

Attention! The cooking of a bruschetta varies a lot in relation to the taste of a person.

Chef signature:
Nicola Battiston

In a saucepan, sauté the bacon with the butter, then blend with white wine.
Add now the cooking cream and the Truffle Sauce – Pasta&Bruschetta. Salt and pepper to taste. Cook for a few minutes, then turn off the stove and let stand.
When tortelloni are almost cooked, drain them and place them in the pan with the sauce and let them finish cooking (you can add a bit of cooking water to help at this stage).
Serve with some parmesan flakes and a sprinkling of finely chopped parsley.

Enjoy the meal!