A dish that celebrates the aromas of the forest, where porcini mushrooms and truffle blend into an intense and enveloping harmony.
Ingredients (6 servings)
- 540 g fettuccine
- 450 g fresh porcini mushrooms or 125 g dried porcini mushrooms
- 120 g Naturcibus truffle sauce
- Naturcibus summer truffle carpaccio
- Parmigiano Reggiano
- Garlic, parsley, EVOO to taste
Method
If using dried mushrooms, soak them in lukewarm water for about 20 minutes, then squeeze them.
In a large pan, sauté a clove of garlic with extra virgin olive oil, add the mushrooms and cook for a few minutes until soft.
