Tagliatelle with Mushrooms
calories: medium
category: Italian Cooking
cost: medium
difficulty: medium
preparation time: 155
Ingredients
Tagliatelle 400 gr.
Button mushrooms 350 gr.
Ripe tomatoes 4
Mozzarella cheese 1
Onions 1
Parsley a pinch
Basil 3 to 4 leaves
Salt to taste
Extra-virgin olive oil 3 to 2 spoonfuls
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Button mushrooms 350 gr.
Ripe tomatoes 4
Mozzarella cheese 1
Onions 1
Parsley a pinch
Basil 3 to 4 leaves
Salt to taste
Extra-virgin olive oil 3 to 2 spoonfuls
See our
Wine Tips
for your meals
Preparation Wash the tomatoes well, as well as the parsley and basil. Clean the mushrooms and the onion and remove the pips from the tomatoes. Cut the mushrooms and the onion into fine slices and put them into a small pan with 3 spoonfuls of olive oil at a low heat. Let them sauté for 10 minutes.
In the meantime, cut the Mozzarella cheese and the tomatoes into small cubes Dice the parsley and the basil and put them all into a soup tureen. Mix well with a wooden spoon, in plenty of salted water and add 2 spoonfuls of oil, the salt and the mushrooms.
Cook the pasta al dente in plenty of salted water. Drain it well and add it to the above mixture. Mix it all well and put it into a mould which you will then put into the refrigerator for 2 hours . Turn it over onto a serving plate and serve at table. The Chef's tips Together with a plate of vegetables, either raw or cooked, you have a complete balanced meal. Sauvignon is a white wine well suited to this dish. Curiosity Mozzarella cheese is used in many recipes in Italy, especially sprinkled over pizza but it can be found in pasta dishes and in salads.
In the meantime, cut the Mozzarella cheese and the tomatoes into small cubes Dice the parsley and the basil and put them all into a soup tureen. Mix well with a wooden spoon, in plenty of salted water and add 2 spoonfuls of oil, the salt and the mushrooms.
Cook the pasta al dente in plenty of salted water. Drain it well and add it to the above mixture. Mix it all well and put it into a mould which you will then put into the refrigerator for 2 hours . Turn it over onto a serving plate and serve at table.
