Ingredients for 4 people:
- 250 Gr. PAPPARDELLE DI CAMPOFILONE “Casa Rovigatti”
For parmesan cream:
- 200 ml of milk
- 20 gr. of butter
- 10 gr of flour
- 200 gr of Parmesan cheese
- Nutmeg
For the sauce:
- 2 cloves of garlic
- 400 gr of porcini mushrooms (or another type)
- 1 glass of white wine
- Truffle sauce “Giuliani Tartufi”
- parsley
- EVO Oil “Il Frantoio”,
- Salt and Pepper
Method
To make the parmesan cream
Melt the butter in a pan, add the flour and milk, season with salt, pepper and nutmeg and let it go for a few minutes as for a béchamel, off the heat add the grated Parmesan and stir to make the cream
For the Sauce
Fry the garlic cloves in a pan with a drizzle of “Il Frantoio” EVO oil, remove when golden, add the previously peeled and cut mushrooms, cook for 15 minutes blending them with white wine.
In abundant salted water, cook the PAPPARDELLE DI CAMPOFILONE “Casa Rovigatti” for 4 minutes, drain the pasta in the pan, add a few tablespoons of “Giuliani Tartufi” truffle sauce, the parmesan cream and chopped parsley, then serve.
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Pappardelle 250 Grams | Casa Rovigatti Di Campofilone Pasta
$6.59Pasta all’ uovo di Campofilone
Pappardelle is large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the verb “pappare”, to gobble up. Dried egg pappardelle has straight sides. Originates from the Tuscany region, it is the best Italian Egg Pasta.
Pappardelle pasta combines and has the perfect width to hold on heartier sauces such as a wild boar sauce or typically a Ragu sauce. Italian Pasta all’ uovo imported in USA.
