Aceste tagliolini cremoase cu ciuperci Portobello si trufe sunt cartea castigatoare pentru o seara romantica. Combinam confortul si eleganta intr-o reteta simpla, adaugam un pahar de vin alb si ne bucuram de o cina senzationala. Pastele proaspete cu trufe, ciuperci Portobello si smantana cremoasa sunt desavarsite cu parmezan intr-o farfurie de mare exceptie, plina de arome.
INGREDIENTE / INGREDIENTS
(pentru 2 portii / for 2 servings)
- 200 grame paste proaspete cu trufe / 200 grams fresh truffle pasta
- 250 grame ciuperci Portobello / 250 grams Portobello mushrooms
- 1 lingura ulei de masline / 1 tablespoon olive oil
- 1 lingura ulei de trufe / 1 tablespoon truffle oil
- 100 ml smantana dulce / 100 ml double cream
- 4 linguri parmezan ras / 4 tablespoons grated parmesan
- Sare / Salt
- Piper / Pepper
Curatam ciupercile Portobello si le taiem in felii subtiri. Incingem o lingura de ulei de masline si adaugam ciupercile. Presaram sare si piper si gatim la foc mare timp de 5 – 7 minute pana cand apa este evaporata complet.
Intre timp fierbem pastele conform instructiunilor de pe ambalaj. In general timpul de fierbere pentru pastele proaspete este de 3 minute. Scurgem apoi pastele, fara sa le clatim si pastram 75 ml apa in care au fiert.
Adaugam pastele fierbinti peste ciuperile gatite alaturi de uleiul de trufe, smantana dulce si 2 linguri de parmezan, amestecand usor. Lasam pe foc 1 minut, apoi adaugam apa pastrata de la paste. Mai gatim timp de 1 minut pana cand sosul capata o consistenta neteda si matasoasa.
Presaram piper si restul de parmezan si servim fierbinti alaturi de cel mai nou si mai elegant vin de la Crama Strămutată, Protocol, un Sauvignon Blanc plin de viata, cu note de soc si arome puternice de agrise, iarba salbatica si lamaie verde; proaspat la gust cu tonuri minerale.
Daca v-au placut Tagliolini cremoase cu ciuperci Portobello si trufe, va invit sa incercati si:
English version
Creamy Tagliolini with Portobello Mushrooms and Truffles
These creamy tagliolini with Portobello mushrooms and truffles are the winning card for a romantic evening. Combine comfort and elegance in a simple recipe, add a glass of white wine and enjoy a sensational dinner. Fresh pasta with truffles, Portobello mushrooms and creamy cream are perfected with parmesan cheese in a very exceptional plate, full of flavors.
Clean the Portobello mushrooms and cut them into thin slices. Heat a spoonful of olive oil and add the mushrooms. Sprinkle salt and pepper and cook over high heat for 5-7 minutes until the water is completely evaporated.
In the meantime, cook the pasta according to the instructions on the package. In general, the cooking time for fresh pasta is 3 minutes. Then drain the pasta, without rinsing it, and keep 75 ml of the pasta boiled water.
Add the hot pasta over the cooked mushrooms along with the truffle oil, double cream and 2 tablespoons of parmesan, mixing gently. Leave to cook for 1 minute, then add the reserved pasta water. Cook for another 1 minute until the sauce has a smooth and silky consistency.
Sprinkle pepper and the rest of the parmesan and serve hot with the newest and most elegant wine from Crama Stramutata, Protocol, a lively Sauvignon Blanc, with notes of elder and strong aromas of gooseberries, wild grass and green lemon; fresh on the palate with mineral tones.
If you liked creamy Tagliolini with Portobello mushrooms and truffles, I invite you to try Linguine with Tomatoes Sauce, Burrata and Basil Parmesan, Linguine alla Puttanesca or Spaghetti Carbonara.
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