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:
- Extra virgin olive oil
- 1 shallot
- 4 porcini mushrooms
- 12 berries of white grapes
- white wine (we recommend the Vermentino)
- parmesan cheese
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
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