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Pappardelle with Cardoncelli Mushroom Sauce and Balsamic Vinegar
This elegant pasta dish features hearty cardoncelli mushrooms sautéed with shallots and infused with Monari Federzoni Passion Of Family Balsamic Vinegar of Modena IGP for a perfect balance of earthy and tangy flavors. The silky pappardelle absorbs the deep, aromatic sauce, while fresh sage adds a fragrant touch. A simple yet refined meal, perfect for any occasion.
ingredients
| 320 g of egg pappardelle |
| 400 g of cardoncelli mushrooms (or other mushrooms of your choice) |
| 1 shallot |
| 100 ml of dry white wine |
| 100 ml of Monari Federzoni Passion Of Family Balsamic Vinegar of Modena IGP |
| Extra virgin olive oil |
| Fresh sage (to taste) |
| Salt |
| Pepper |
what you will need
Passion of Family
directions
Clean the mushrooms by brushing them with a stiff-bristled brush and, if necessary, using a knife to remove any dirt. Trim the bottom part of the stems and then separate the stems from the caps. Slice both the stems and caps.
Place the mushrooms and finely chopped shallot in a non-stick pan with 3 tablespoons of olive oil. Sauté for 5 minutes, then remove them from the pan and keep them warm. In the same pan, add the white wine and Monari Federzoni Passion Of Family Balsamic Vinegar of Modena IGP. Let it reduce, allowing most of the liquid to evaporate.
While cooking the pappardelle in boiling salted water, add the mushrooms back into the pan with the balsamic vinegar. Once the pasta is al dente, add it to the pan with the mushrooms, along with fresh sage. Stir, adding some pasta cooking water if needed to help mix everything together.
Transfer the pasta to serving plates and serve immediately.
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