Italy’s Alps and Apennine mountains are flourishing grounds for its citizens’ favourite mushrooms. Indeed, in autumn, something takes hold of Italians. It’s not so much a fever, but rather a lust, a kind of earthy hunger as families set out for the hunting grounds once favoured by their ancestors. They’re hungry for funghi, specifically for the porcini that sprout in the wooded hills of Piemonte, Toscana, Emilia-Romagna, Umbria and the hills of Veneto. It’s these wonderful wild mushrooms that, together with ricotta cheese, shallots and several foraged herbs come together to create the filling of this week’s triangoli.
Bringing a second - and perhaps even more extravagant - ingredient to the table, this week’s triangoli also are lavished in a butter made using the treasured black truffle, foraged in the region of Umbria. Taken together with the wonderful, earthy flavours of the mushrooms, the truffle butter adds an exceptionally beautiful aroma. And with such munificent indulgence, we asked ourselves “why stop there?”. And so we complete this beautiful, woodland-evoking dish with a sprinkling of Piemontese hazelnuts - in our opinion the world’s most wonderful.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
METHOD
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for 3 minutes.
- Whilst the pasta cooks, put the butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
- Lift the pasta out of the water and transfer to the butter. Toss gently to coat.
- Sprinkle over the hazelnut crumb. Serve immediately. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Fresh Pasta (Durum WHEAT Semola, WHEAT Flour, Free Range EGG (18%), Rice Flour), Filling (Mixed Mushrooms with Porcini, Ricotta Cheese (Pasteurized Cow's MILK, Cream (MILK), Salt, Acidity Regulator; Lactic Acid), Shallots, Vegetarian Hard Grated Cheese (MILK, Salt, Vegetarian Rennet), White Wine (SULPHITES), Emulsifier (Potato Flakes, Starch, Rice Cream, Vegetable Fibre), Extra Virgin Olive Oil, Parsley, Garlic, Mushroom Stock (Diced Mushroom, Onion), Rosemary, Thyme, Salt, White Pepper, Natural Flavour), Rice Flour
Butter (MILK), Truffle Sauce (Mushrooms, Sunflower Oil, Extra Virgin Olive Oil, Black Olives, Salt, Summer Truffle (1%), Flavouring) (10%), Truffle Oil (Olive Oil, Truffle Aroma (1%)) (5%)
Hazelnuts (NUTS)
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 587kcal
Following nutritional information is per 100g:
- Energy 1053kJ
- Calories 252kcal
- Fat 13.4g
- Of which saturates 6.4g
- Carbohydrates 24.7g
- Of which sugars 1.8g
- Protein 7.4g
- Salt 0.8g
RECIPE CARD
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