Pappardelle rustiche all’uovo (rustic egg pappardelle)
Code E19
Pappardelle rustiche all’uovo with porcini mushrooms, fresh blueberries and Pienza pecorino cheese
x4
People
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
Procedure
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.
