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Cestino di formaggio ripieno di tagliatelle ai porcini con fonduta al taleggio TITLE: CHEESE BASKET FILLED WITH TAGLIATELLE WITH PORCINI AND TALEGGIO FONDUE

TYPE of food reused:NOODLE (Tagliatelle with porcini mushrooms)

DISH category FIRST COURSE

INGREDIENTS

  • 120g leftover mushroom tagliatelle
  • 100g of Taleggio cheese, cut into cubes
  • 50g of grana cheese
  • 50g of cooking cream

METHOD:

Prepare the cheese basket: dissolve 50g of grana in a non -stick frying pan, then pour the mix obtained with a spoon over a glass overturned, so as to give it the form of a basket, finally let it rest until hard. In the meantime prepare the Taleggio fondue: dissolve 100g of taleggio with cooking cream and cook it for 3 \ 4 minutes at low heat in a non-stick frying pan . Add the leftover tagliatelle and mix everything throughly. Serve hot into cheese basket wich which has been prepared beforehand.

WINE: Pinot nero Alto Adige

ALLERGENS present:  Cheese, Gluten

 

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