Tagliatelle with Artichokes and Mushroom Cream
Tagliatelle dressed with sautéed artichokes and a soft mushroom cream.
Ingredients
- 320 g fresh egg tagliatelle
- 250 g artichoke hearts
- 250 g Versilfood Mixed Mushrooms
- 30 g butter
- Extra virgin olive oil to taste
- 1 shallot
- Half a glass of white wine
- 50 ml fresh cream (optional)
- Vegetable broth to taste
- Salt, black pepper, and parsley to taste
- 40 g Parmigiano Reggiano
Preparation
- Preparation of artichokes: Cut the artichoke hearts into wedges. Heat a drizzle of oil in a pan and sauté them for a few minutes. Splash with a little white wine, add a small ladle of broth, and cook until soft but still firm. Season with salt and set aside.
- Preparation of mushroom cream: In another pan, sauté the chopped shallot with the butter. Add the Versilfood mixed mushrooms while still frozen and brown well. Deglaze with white wine, let evaporate, then add a little broth and cook for 8–10 minutes. Blend a portion of the mushrooms with their cooking juices, adding the cream (if using) to obtain a velvety sauce. Keep some whole mushrooms aside for decoration.
- Cooking the tagliatelle: Cook the fresh tagliatelle in salted water for a few minutes, leaving them al dente. Reserve a little cooking water.
- Creaming: Combine the tagliatelle in the pan with the mushroom cream, add the artichokes and a portion of the whole mushrooms. Toss over low heat with the Parmesan and a little cooking water until you get a creamy dressing.
- Plating: Arrange the tagliatelle in a nest in the center of the plate, top with the artichoke wedges, the whole mushrooms kept aside, a grind of black pepper, and chopped parsley.
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