This is from ” River Cafe Cook Book Easy” by Rose Grey and Ruth Rogers.
Ingredients
- 320 g tagliatelle
- 35 g dried porcini
- 8 sage leaves chopped
- 2 plump garlic cloves peeled and finely sliced
- 1 dried chilli crumbled
- 1 lemon
- 50 g parmesan freshly grated
- 100 g unsalted butter
- 4 tbsps double cream
Servings:
Instructions
- Soak the porcini in 200 ml hot water for 20 minutes. Finely grate the peel from half the lemon and squeeze all the juice.
- Drain the porcini, reserving the water. Rinse the porcini and chop. Strain the liquid through muslin to remove any grit.
- Melt the butter in a thick bottomed pan and add the garlic, sage and chilli. Colour, then add the porcini. Fry until soft then add 4 tbsps of the liquid and simmer until most of the juice has been absorbed.
- Add the cream, lemon zest and juice, and reduce until the sauce is creamy and thick. Season.
- Cook the tagliatelle in boiling salted water until al dente then drain. Add to the sauce and turn over to coat thoroughly. Serve with the parmesan.
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