Code E19

Pappardelle rustiche all’uovo with porcini mushrooms, fresh blueberries and Pienza pecorino cheese



Ingredients for 4 people

400 g Pappardelle rustiche all’uovo

500 g fresh porcini mushrooms

150 g fresh blueberries

50 g aged guanciale (pork jowl)

extra virgin olive oil

salt to taste pepper to taste

1 clove of garlic

fresh parsley to taste

200 g Pienza pecorino cheese


Clean porcini mushrooms well and cut them into not-too-thin slices. Cut the jowl à la brunoise. In a pan, brown unpeeled garlic clove and jowl. Add the porcini mushrooms and let them brown. Cook Pappardelle rustiche all’uovo alta tradizione and sauté in the pan with mushrooms, adding halved blueberries and a handful of chopped fresh parsley. Put on a dish, and end with a sprinkle of Pienza pecorino cheese scales.

Chef Alessandro Tamburini surgital.


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