RECIPE BY Giuseppina Civitarese FROM WINERY Coltivatori Diretti – Tollo
INGREDIENTS FOR 4
– 250g durum wheat flour
– 250g all-purpose flour
– 4 eggs
– salt
– 400g pig sausage
– 300g mixed Champignon mushrooms
– a spoonful of shaved Grana Padano cheese
– a spoon of truffle favoured extra extra virgin olive oil
– carrot, celery, onion
– a small truffle
PREPARATION
For the pasta: make a well with the flour on the pastry board; break the eggs in the middle and add a pinch of salt; knead the dough until it gets smooth and uniform. Cut it in wide stripes of tagliatelle pasta with the pasta machine. For the truffle-flavoured sauce: chop the onion, the carrot and the celery; sauté them in a saucepan together with the trimmed mushrooms and some oil. When cooked, whisk it all with the Grana Padano cheese umtil creamy. Pan-fry the sausage apart. Blend for a minute the creamy mushrooms, the sausage and the truffle-flavoured oil in a saucepan.
Cook the tagliatelle pasta in boiling water, then drain it and season it with the sauce. Serve it with shaved truffle.
WINE PAIRING
Palio Montepulciano d’Abruzzo DOP