Fettuccine with truffled mushrooms is a very tasty first course, with flavours reminiscent of the mountains. The meeting of the sauce with the fettuccine is soft, delicate, enveloping, with the taste of mushrooms to open the curtain to a show of scents and flavours with which to experience the call of the earth.
Ingredients: pasta (durum WHEAT semolina, EGGS), water, mushrooms 10%.
(agaricus hortensis), truffle sauce 5% (cultivated mushrooms (agaricus bisporus), extra virgin olive oil, water, summer truffle (tuberum aestivum), parsley, chilli, flavourings, salt, antioxidant (E300), acidity regulator (E330) (E270)), butter (MILK), rice flour, extra virgin olive oil,
dried mushrooms 0.4%, sunflower oil, cheese powder (MILK), flavourings, salt, herbs.
Microwave: Lift off the cling film, leaving one edge attached, open the sachet and pour the sauce over the dough without stirring. Place the cling film on the container and heat for 90 seconds at 900 watts (or 2 minutes in a 750-watt microwave). Once done, stir carefully and serve.
Frying pan: Pour the contents of the tray and bag into a frying pan and heat over a low heat for 2/3 minutes, stirring carefully and serve.
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