Porcini Stuffed Pappardelle
Experience pasta perfection with our show-stopping Porcini Stuffed Pappardelle ✨ Behold the masterpiece – a rich marriage of ricotta and porcini stuffed pappardelle, embraced by a luscious marsala cream sauce. Complemented with roasted maitake mushrooms, crispy pangrattato, a sprinkle of grana padano, and crowned with a drizzle of truffle oil. A dish that whispers indulgence and beckons the senses!
Anolini with Mushroom Ragout and Wild Garlic and Mushroom Sauce Recipe
In Roberta Hall-McCarron's vegetarian recipe for anolini – a tiny stuffed pasta from Emilia-Romagna – truffles and goat's curd take the place of the more traditional beef and Parmesan. The pasta is served with a rich mushroom ragout and deeply savoury wild garlic and mushroom sauce. Traditionally an anolini stamp would be used to cut out the pasta, but this can be replaced with another small, round cutter.
