Tagliolini alla contadina
zioenzo
Preparation time
45 minutiDifficulty
MediaCooking time
30 oreServings
2Ottimo anche per utilizzare delle verdure rimaste in frigo
Ingredients
- Carrots200 g
- Fresh sausage200 g
- Porcini mushrooms200 g
- Durum wheat pasta200 g
- Zucchini200 g
- Vegetable cooking cream20 g
- Golden onionto taste
- Parmigiano Reggiano DOPto taste
Procedure
0. Pour some extra virgin olive oil into a pan and begin to sauté the sliced onion over very low heat. Add a little water if it tends to burn.
1. Meanwhile, using a knife, chop the carrots and the zucchini (unpeeled if organic) into small pieces. Add them to the pan, starting with the carrots that require the longest cooking time.
2. Meanwhile, bring a pot of water to a boil to cook the tagliolini. Add the zucchini to the pan, stirring constantly. Add a little water if necessary. When they're almost cooked, add the chopped sausage and stir. Finally, add the sliced fresh mushrooms. Stir everything together again.
3. To make it creamier, you could add some cream. I had a similar cream-like preparation at home, but made with rice. I added a little for consistency.
4. When the pasta is al dente, drain it and pour the sauce over it. A sprinkling of Parmesan cheese is always a good idea.
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Creation date Mar 27, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.