Gastronomic speciality with porcini mushrooms and summer truffles. Cooking instructions: Bring two liters of salted water to the boil. Add the pasta and cook for about 4-5 minutes. Drain the pasta and heat it in the pan with a little butter and 50g of cream. Serve the pasta hot and sprinkle generously with Parmesan cheese. Makes 4 servings.
Ingredients: DURUM WHEAT SEMOLINA, 20% EGGS, 7% porcini mushrooms (Boletus Edulis and related mushrooms), 3% black summer truffle (Tuber Astivum), flavourings
Nährwerte je 100 ml/g
Hersteller
Il Panatè di Mario Fongo & C.Via Case Sparse Piana, 17, 14030 Rochetta Tanaro (AT), Italien
Allergene
- Weizen
- Eier
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