Pappardelle with Cep Sauce

Name: Pappardelle with Cep Sauce (Pappardelle con Funghi Porcini)
Yield: Serves 4
Cuisine: Italy
Ingredients: 600 g/1¼ lb fresh pappardelle; 2 small ladles vegetable or meat stock; ½ glass dry white wine; 2 tablespoons extra-virgin olive oil; 20 walnut halves, chopped; salt and freshly ground black pepper; 500 g/1 lb 2 oz fresh porcini; 1 clove garlic, finely chopped; 1 bunch parsley, finely chopped

Pappardelle con Funghi Porcini

Preparation info

Serves
4

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

600 g/1¼ lb fresh pappardelle
500 g/

Europe
Italy
Marche
Vegan
Mediterranean
Pasta

Method

Slice the mushrooms and fry them in 2 tablespoons of extra-virgin olive oil. Add the chopped garlic and parsley and fry briefly. Add the white wine, reduce the wine over a brisk flame, add the stock and leave to cook over a brisk flame until the stock is reduced to a glaze. Add the chopped walnuts a