Welcome to a culinary journey through the picturesque landscapes of Tuscany, where every meal embodies a tradition of simplicity and taste. In the heart of this Italian region lies our exquisite Fettuccine al Sugo di Funghi-a pasta dish that pays homage to the earthy flavors and seasonal delights of Tuscany. Imagine a steaming dish of al dente fettuccine elegantly tossed with a rich and flavorful mushroom sauce. The fettuccine, with its flat, ribbon-like texture, has the perfect texture to accommodate the velvety goodness of the sauce. The key to this authentic Tuscan recipe is the use of fresh, locally produced mushrooms, creating a delicious blend of flavors that harmonize beautifully with the pasta. Let's embrace the spirit of Tuscan cuisine and savor the culinary wonders it has to offer.
Ingredients:
500 g fresh fettuccine
30 g dried porcini mushrooms
300 g fresh mushrooms
4 tablespoons of tomato paste in a tube
4 tablespoons of cooking cream
1 sprig of rosemary
1 clove of garlic Olive oil
Salt
Pepper
Grated Parmesan cheese
Preparation:
Expand the dried mushrooms in hot water, put the fresh mushrooms in a bowl with water and lemon and slice them. Chop rosemary with garlic and put them in a pot with oil, chopped dried mushrooms and tomato paste diluted in a glass of water. Place the pot on very low heat and cook for twenty minutes. Add the fresh mushrooms, cream, salt and pepper and cook for half an hour. If the sauce turns out too thick, add a little hot water. Meanwhile, cook the pasta in plenty of salted water, drain when al dente and toss with the sauce and grated Parmesan cheese.
Enjoy your meal!
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