Orecchiette with porcini mushrooms and flaked Acqualagna truffle A truly exquisite first course, featuring sophisticated and exclusive flavours provided by the choicest woodland delicacies: "porcini" boletus mushrooms and truffles. INGREDIENTS Orecchiette Barilla 350 g Fresh Porcini mushrooms 200 g Extra virgin olive oil 50 g Acqualagna truffle 40 g Garlic 1 glove Italian parsley 1 branch Salt to taste Pepper to taste PREPARATION 1.Clean the mushrooms with a damp cloth and slice, sauté in oil with the parsley - using the stalks only - and the whole clove of garlic. Season with salt and pepper. 2.Cook the Barilla Orecchiette in plenty of salted water, drain when "al dente" and dress with the mushroom sauce. Garnish with flakes of truffle and chopped parsley. CHEF'S NOTE It is important that the mushrooms are sautéd in a well heated pan, so that they do not lose moisture when cooking. __._,_.___
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