A pasta dish with a strong flavour, enhanced by Zucchi truffle-flavoured EVO oil
4
10
20
Easy

Ingredients

  • 400g /

    Egg tagliatelle

  • 500g /

    Fresh porcini mushrooms

  • 1 clove /

    Garlic

  • SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL 500 ML LEGAMBIENTE

    Render_Zucchi_Sostenibile_500ml_high_legambienteXX Find out more
  • EXTRA VIRGIN OLIVE OIL WITH WHITE TRUFFLE FLAVOUR

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  • Calamint

  • Salt

  • Black pepper

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Instructions

Clean the mushrooms thoroughly without wetting them. Cut away the bottom of the stalk, then brush the rest of the stalk and the cap with a fine brush to remove any soil. Slice the mushrooms (not too finely) and crush the clove of garlic. Fry the garlic gently in a large frying-pan with 3-4 spoonfuls of Zucchi 100% Italian Sustainable extra virgin olive oil. Add the sliced mushrooms and cook over strong heat for about 5-10 minutes, stirring from time to time, until they are soft but not over-cooked. Add a few shredded calamint leaves and keep warm.

In the meantime, cook the tagliatelle in salted boiling water. A minute before it is cooked, drain it, setting a few spoonfuls of the pasta cooking water aside. Pour the tagliatelle into the frying-pan with the porcini mushrooms, which in the meantime you have returned to the heat. Cook together in the frying-pan for one minute with a couple of spoonfuls of the cooking water from the pasta to mix the flavours thoroughly. When the tagliatelle is ready, complete with a dash of black pepper and serve. For an even richer flavour, add a dribble of Zucchi truffle flavoured EVO oil directly on the plate.

THE CHEF:

ZUCCHI

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