Gluten Free Tagliatelle with Shiitake Mushrooms and Camembert Cheese
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| Preparation Time | 20 minutes |
| Servings |
persons
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Ingredients
- 200 g Gluten Free De Tacchi Maranello Corn Tagliatelle
- 90 g fresh shiitake mushrooms
- 100 g Camembert Cheese
- 15 g Butter
- Extra virgin olive oil
- Salt and pepper
Ingredients
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Instructions
- Slightly wash, dry, and slice the shiitake mushrooms (discard the stems if too hard). Peel the camembert and cut it into small pieces.
- Boil a good amount of water in a large pot. When the water bubbles add a handful of coarse salt and then the pasta. Cook for about 10 minutes, taking care to keep the boiling alive all the time and stirring the pasta every now and then, so it won’t stick (you can also add a drop of olive oil for this purpose).
- It is important to taste the paste to understand its consistency and to choose the right time to drain it “al dente”. Once drained (keep the cooking water), wash it under running cold water, mixing it with your hands (be careful not to burn your hands!) so that the temperature drops evenly over the entire pasta.
- Put on medium heat a large frying pan, add a couple of cooking water ladles, the butter, the camembert and 1/3 of the sliced mushrooms. Then add some more cooking water and cook for a few minutes until the sauce is uniformly creamy. At that point toss in the pasta and another 1/3 of the sliced mushrooms, adding, if necessary, some more cooking water and stirring so that the sauce is creamy and well distributed. Adjust salt if necessary and grind some black pepper. Turn off the fire.
- Serve using a large fork to make pasta "nests" and then garnish each dish with the remaining sliced raw mushrooms.
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