How to prepare white lasagna with mushrooms, sausage and provola
Originating from Italian cuisine, the white tagliatelle alla boscaiola I’m a tasty and rich first course, characterized by a tasty and consistent preparation, designed to satisfy the palate in the colder months of the year. The story of this one winter recipe has its roots in the culinary traditions of the regions of the Bel Paese, particularly evident in the wooded areas where the main ingredients are easily available and evokes its particular name, “lumberjack”.
The base of the dish is represented by tagliatelle, a pasta chosen for its ability to retain sauce. There sausage, selected for its robustness of flavour, is then subjected to an initial cooking phase, during which it is crumbled until it obtains a uniform consistency. In this way, it releases its juices, enriching the sauce with an enveloping flavour. THE mushroomstypically porcini mushrooms or mushrooms, are subsequently added, giving the dish an earthy note, integrating harmoniously with the flavor of the sausage. THE peaswith their sweet flavor and tender texture, add a note of freshness.
The final touch is given by cream which, dosed carefully, binds the ingredients and amalgamates the flavours. White tagliatelle alla boscaiola are particularly suitable for serving during the winter months, as a first course in a menu to be enjoyed during the colder days, helping to create a welcoming and satisfying atmosphere. Cook with us and bring this delicacy to your tables.
The creamy paccheri with prawns and burrata are literally perfect for celebrating New Year’s Eve, offering an explosion of refined and festive flavors for an unforgettable dinner like New Year’s Eve. The origin of creamy paccheri with prawns and burrata can be attributed to the richness of the Italian culinary tradition, with particular reference to the cuisine of Campania, a region known for the production of high quality pasta. THE paccheri, characterized by their tubular shape and ridged external surface, are ideal for trapping the flavor of condiments. Instead, the presence of burrataan Italian string cheese with a buttery interior, provides a creamy texture, while also adding a delicate milky richness to the preparation.
THE prawns, carefully cleaned and deprived of unwanted parts, they are cooked briefly in a pan with extra virgin olive oil and garlic, to preserve their succulent texture and natural flavour, ensuring a fresh and intense marine note, a meaty texture, as well as a flavor sweet and refined. The preparation process for this refined first course it is essential to obtain the right balance between the different elements. Cooking the pasta al dente and then seasoning it with prawn sauce and burrata favor a synergy of succulent and delicious flavours. A touch of black pepper freshly ground and fresh parsley they intensify the aromas and add freshness. The final presentation can be completed with a generous sprinkled with flakes of parmesan cheese. Choose too creamy paccheri with prawns and burrata, to accompany special occasions and elegant dinners. You will not regret it!
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