Egg tagliatelle and tomato sauce with Porcini mushrooms, Parmesan cream and dry parsley
- Versilfood I love Pasta Kit
- 150 ml milk
- 150 ml fresh cream
- 150 gr grated Parmesan cheese
Boil the water for the pasta and heat the Versilfood tomato sauce with Porcini mushrooms.
Once ready, drain the tagliatelle and assemble the dish by adding the sauce and adding the cream of Parmesan and the dry parsley.
To make the Parmesan cream, slowly heat the milk together with the fresh cream and then add the Parmesan little by little, helping you with a spoon, until it melts. For the dry parsley, wash the parsley leaves and let them dry for 4 hours under the sun, spreading them on a cloth. Once ready, you can crumble them with your hands.
Cooking has always been her passion, since she was a child and she cooked with her grandparents, both chefs. A love that was confirmed once he arrived in Italy, where his culinary journey began.
Kata has traveled to discover the most authentic flavors, in 2015 she opened, with two partners, a catering company that has proved a success, and in 2018 she deepened the healthy cuisine by attending the academy of vegan cuisine of the starred restaurant Joia by Pietro Leeman.
Today she works as Personal Chef: she prepares lunches and dinners for small and large occasions and organizes cooking classes for those who want to eat healthy but with taste.
“When you do something you love, you make a difference.”