Code E19
Rustic egg pappardelle with porcini mushrooms, fresh blueberries, and pecorino di Pienza
x4
People
Ingredients for 4 people
400 g Rustic egg pappardelle
500 g fresh porcini mushrooms
150 g fresh blueberries
50 g aged guanciale
EVO oil
Salt to taste
Pepper to taste
1 garlic clove
Fresh parsley to taste
200 g Pecorino di Pienza
Procedure
Clean the porcini mushrooms thoroughly and slice them into not too thin pieces. Dice the guanciale. In a pan, sauté the garlic clove in its skin with the guanciale until golden. Add the porcini mushrooms and let them brown. Cook the Rustic Egg Pappardelle and toss them in the pan with the mushrooms, adding the halved blueberries and a handful of chopped fresh parsley. Plate the dish and finish with shavings of Pecorino di Pienza.
Chef Alessandro Tamburini, Surgital.
