Pasta al Tartufo e Pistacchio
Creamy pistachio tagliatelle tossed with guanciale, mushrooms, and truffle salsa, served atop a Parmesan-baked portobello mushroom.
Ingredients: (serves 2)
2 Portobello Mushrooms
20g Parmesan Cheese (grated)
50g Guanciale (thinly cut)
1 small Shallot (finely diced)
2 Garlic Cloves (thinly sliced)
100g Mushrooms (sliced)
100g Borgo de Medici Salsa Alfredo al Tartufo
300g Borgo de Medici Tagliatelle with Pistachio Flavour
Fresh Parsley (finely chopped)
10g Chopped Pistachios
Salt & Pepper (to taste)
Method:
Remove the stalk from the Portobello mushrooms and season them with salt & pepper, and Parmesan cheese.
Bake them in a preheated 180°c oven for 20 - 25 minutes.
In the meantime, bring a pot of salted water to a boil and prepare the sauce.
Fry the guanciale until crispy then remove, leaving all the fat in the skillet.
Fry the onion and garlic in the fat for about 5 minutes until soft.
Add the tagliatelle in the boiling water as indicated on the packet.
Add the sliced mushrooms including the Portobello stalks and fry for about 3 minutes.
Add the salsa and season with salt & pepper.
When the tagliatelle are ready add them to the skillet and mix with the sauce.
Add half of the guanciale, and fresh parsley. Mix and serve them on the Portobello mushrooms.
Decorate with the remaining guanciale, and crunchy chopped pistachios.
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