Girasoli Porcini Mushrooms, Chanterelles & Asiago Cheese PDO

A timeless recipe which involves the dominant flavor of porcini and chanterelle mushrooms, blends perfectly with the Asiago cheese, finished off in a tasty sauté, with a sprinkle of parsley, enriched by the softness of butter.

2 portions

5 min

250 gr

ingredients

Pasta (30%): soft WHEAT flour, EGG 28.5%, durum WHEAT semolina. Filling (70%): cream of white corn flour (water, white corn flour, butter (MILK), salt), Asiago PDO cheese 16.8% (MILK, salt, rennet), sauteed mushrooms 14.1% [ boletus mushrooms (Boletus edulis et allies) 32%, yellow mushrooms (Cantharellus Cibarius) 20%, onion, vegetable oils (sunflower oil, SOYA oil, rapeseed oil, corn oil), water, parsley, salt, starch of corn, dried boletus mushrooms (Boletus edulis et allies) 0.2%, black pepper, garlic], breadcrumbs (soft WHEAT flour, salt, yeast), butter (MILK), LACTOSE, vegetable oils (sunflower oil, SOYA oil, rapeseed oil, corn oil), corn starch and potato fibers, salt, dried mushrooms (Boletus edulis et allies) 0.3%. The product may contain traces of SOY and MUSTARD.

how to prepare

Honoring the Northern region of Trentino Alto Adige, known for the abundance of delicious mushrooms, our recipe is completed by Asiago cheese, echoing the area of Veneto. Enjoying Food&Glory products is simple and quick. Here are your options:

Step 1

Add the pasta to the boiling water. Note: Do not try to unstick the pasta before cooking.

Step 2

Boil gently for 4 - 5 minutes.

Step 3

Drain the pasta and add extra virgin olive oil or your favorite sauce and serve immediately.

Step 4

Sprinkle with grated Parmigiano Reggiano. Serve immediately.

Serving suggestion

The sauce combinations for our pasta are endless, but our recommendation is the Demi-Glace Sauce, which we believe pairs perfectly and brings out every individual flavour.

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