© Gémini
Tagliatelle with porcini cream sauce
Pascal Dorche, chef at Le Pasturier in Gap, offers a recipe that's as simple as it is effective: tagliatelle topped with a creamy porcini mushroom sauce, seasoned with garlic and gratinated for a beautiful golden color.
This recipe for Tagliatelle with porcini cream is by Pascal Dorche, chef at Le Pasturier restaurant in Gap. Discover the ingredients and step-by-step preparation instructions.
- Serves 4
- Preparation time: 10 minutes
- Cooking time: 15 minutes
Ingredients for Pascal Dorche's Tagliatelle with dried porcini cream
A simple, effective recipe requiring only a handful of dried porcini mushrooms and a few everyday ingredients.
- A handful of dried porcini mushrooms (well dried)
- 3 cloves garlic
- 25 cl milk
- 25 cl cream
- Salt
- Pepper
- 400 g tagliatelle
Preparation of Tagliatelle with dried porcini cream by Pascal Dorche
Here are the steps to follow for this simple, tasty recipe.
- Prepare the porcini powder. Blend the dried porcini mushrooms to obtain a fine powder.
- Make the porcini cream. Finely chop the 3 garlic cloves. Bring the milk, cream and chopped garlic to the boil. Gradually add the porcini powder. Season with salt and pepper. If the mixture becomes too thick, add a little more milk - the porcini mushrooms swell and absorb the liquid.
- Pasta cooking and finishing. Cook the tagliatelle according to the instructions, then dip directly into the porcini cream. Mix gently. For a neat presentation, arrange a small pile of twisted pasta in a dish and bake au gratin in the oven, if desired, to obtain a beautiful golden color.
