Taglietelle of the Grape Harvest
Porcini, white grape, wine Vermentino

 

Autumn has officially begun, time of grape harvest, and then to inaugurate it with something tasty we suggest to you a dish with typical autumnal flavors and ingredients, made just with two protagonists of autumn: porcini mushrooms and white grape.

 

Ingredients for 4:

  • Tagliatelle
  • Extra virgin olive oil
  • 1 shallot
  • 4 porcini mushrooms
  • 12 berries of white grapes
  • salt
  • white wine (we recommend the Vermentino)
  • parmesan cheese
  • parsley
  • pepper

 

Preparation time: about 20 min.

Preparation: After you put  water on the fire  to cook the tagliatelle, we prepare a finely chopped shallot sauteed with a bit of olive oil. We add the porcini mushrooms cutted in pieces, first the stems that are harder, and then after a few minutes the mushrooms caps and the grapes cutted in half, we salt, we mix the ingredients and we simmer with white wine until reduced. Cook the tagliatelle and drain them when they are “al dente”. Add them to the sauce and mix Parmesan in  and then add a sprinkling of chopped parsley and pepper.

Plate up and pair these taglietelle with Vermentino wine served chilled at 8-10 ° C (you can use the same wine used during cooking).

Bon Appetit !!!

wine, olive oil, Cannonau, Vermentino, Moscato, Malvasia, cagnulari, carignano

If you have 5 more minutes you may also be interested in:

vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano

Fregula: A Sardinian Couscous

A meat pie: “Sa Panada”

Crispy vegetarian lasagne with Pane Carasau

Malloreddus with ragout of swordfish

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Wine Tasting - Tour of Sardinia

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