Tagliatelle with Mushroom and Ham Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 25 g porcini mushrooms, dried
- 125 ml water, hot
- 100 g cooked ham, lean
- 1 shallot (s)
- 1 teaspoon butter
- 125 ml cream
- 2 tablespoon parmesan, freshly grated
- salt and pepper
- 200 g ribbon noodles
Print Recipe
Pin Recipe Instructions
- Soak the porcini mushrooms in 125 ml of hot water for about 15 minutes. Meanwhile, cut the cooked ham into fine strips. Peel and chop the shallot.
- Heat the butter and sweat the shallot in it until translucent. Add the boletus with the soaking liquid. Reduce everything open by half. Add the ham and cook for a minute. Stir in the whipped cream and parmesan. Season to taste with salt and pepper.
- In the meantime, cook the pasta and drain.
- Mix the sauce and pasta and pour onto preheated deep plates.
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