Pappardelle of hunter
Instructions
Clean the mushrooms and cut them into thin slices.
Make Brown a clove of garlic in 3 tablespoons of olive oil, then take it out and put the mushrooms, cook them slowly for about 20 minutes and adjust with salt and pepper.
At the end of cooking, add the cream, 1 tablespoon of tomato sauce and mix everything well.
Cook al dente pappardelle; drain and place them in the tureen, covering them with the mushroom sauce.
Stir gently, sprinkle with plenty of grated Parmesan and serve hot.
Ingredients and dosing for 4 persons
- 200 g of mushrooms
- 3 tablespoons of olive oil
- 1 clove of garlic
- 25 cl of cream
- 1 tablespoon of tomato sauce
- 400 g of type pasta pappardelle green
- Salt
- Pepper
- Abundant of grated parmesan cheese