Gennaro Contaldo's Tagliatelle with Mushrooms and Truffles Recipe | Citalia

The region of Umbria is known as the 'green heart' of Italy. Often overlooked for its more well-known neighbour, Tuscany, Umbria has much to offer its visitors, from beautiful countryside and historic towns to delicious, regional dishes. Umbria is particularly famous for its black truffles and Gennaro has used the region as the inspiration for this flavoursome dish.

TAGLIATELLE CON FUNGHI MISTI E TARTUFO
Tagliatelle with mixed wild mushrooms and truffle

Ingredients
4 x servings

400g mixed wild mushrooms, eg. porcini, chanterelles, hedgehog, wood bluwits
6 tbsp olive oil
2 garlic cloves, chopped finely lengthways
1 small red chilli, roughly chopped
2 tbsp fresh parsley, roughly chopped
120ml vegetable stock
Salt, to taste
300g fresh or dried tagliatelle
Salt (for pasta water)
40g black truffle
Truffle oil
Grated parmesan (optional)

Method
Clean the mushrooms with a cloth and brush - do not wash wild fungi as the flavour disappears. Roughly chop any large mushrooms and leave the small ones intact.

Heat the oil in a frying pan, add garlic & chilli and sweat gently until softened - do not burn or allow to brown. Raise the heat a little, add the mushrooms and stir well for about a minute. Add the stock, keep stirring and cook for a couple of minutes until the liquid has evaporated slightly. Stir in the parsley, some salt and remove from the heat.

Meanwhile place a large saucepan of slightly salted water on the heat and bring to the boil. Add the tagliatelle and cook until "al dente". Drain the pasta and add to the mushroom mixture, stirring well, drizzle with truffle oil and shavings of truffle and serve immediately with grated parmesan if desired.

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