Chestnut tagliatelle with truffle cream & roasted wild mushrooms
A luxurious autumn dish that perfectly combines wine and food: homemade chestnut tagliatelle in creamy truffle cream with roasted wild mushrooms. The nutty pasta and earthy aromas harmonize perfectly with a Chardonnay from Meursault. A dish that exudes warmth, elegance and culinary sophistication - ideal for connoisseurs who love seasonal cuisine at the highest level.
Cooking utensils
- 1 Pan
- 1 Pot
- 1 Cutting board & knife
- 1 Pasta strainer
- 1 Grater
Ingredients
For the pasta:
- 250 g fresh tagliatelle Chestnut dough or pasta with chestnut flour
- Salt
For the truffle cream:
- 200 ml Cream
- 1 Tbsp truffle butter
- 1 teaspoon truffle oil
- 1 Small shallot
- 30 g Parmesan cheese Freshly grated
- Salt & pepper
For the mushrooms:
- 150 g Mixed wild mushrooms Porcini mushrooms, chanterelles, oyster mushrooms
- 1 1 tbsp olive oil
- 1 teaspoon butter
- 1 sprig of thyme
Preparation
Pasta:
- Cook the tagliatelle in plenty of salted water until al dente, drain and reserve some of the cooking water.
Truffle cream:
- Finely chop the shallot and sauté in the truffle butter.
- Add the cream, simmer gently, stir in the Parmesan and season with truffle oil.
Mushrooms:
- Clean the mushrooms, cut into pieces and fry in butter and oil until golden brown.
- Season with salt, pepper and thyme.
Dressing:
- Toss the pasta in the sauce, add the mushrooms and sprinkle with Parmesan.
Recommended sides:
- Lamb's lettuce with walnuts
- Parmesan potato chips
- Crispy ciabatta
Nutritional values per portion
Calories: 720kcalCarbohydrates: 50gProtein: 25gFat: 38g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat