Pappardelle with guinea-fowl and porcini mushrooms
Ingredients for 4 servings
- guinea-fowl breast
- oil
- butter
- garlic
- salt
- laurel
- parmesan cheese
- 50gr of La Madia dried Porcini Mushrooms
- 350gr of pappardelle
Pan fry the guinea-fowl breast with butter, garlic, oil and laurel. Season with salt and pepper and simmer with white wine. Let it cook for 15 minutes.
Put 50gr of La Madia Dried Porcini mushrooms in lukewarm water and then clean and cut them. Add the mushroom to the guinea-fowl breast and let all cook for 15 minutes adding vegetable broth or water.
Meanwhile cook 350gr of pappardelle. Then put them in the sauce and continue cooking until creamy. Serve with parmesan
Difficulty: Medium – Time: 30 min
Product used: La Madia Dried Porcini Mushrooms
