Ingredients for 4 people:
- 250 gr. Filotea pappardelle
- 200 gr. fresh porcini mushrooms
- 200 gr. button mushrooms
- 30 gr. dried porcini mushrooms
- 2 tablespoons plain yogurt
- red radish and alfalfa sprouts
- parsley pesto to taste
- 1 clove garlic
- ½ shallot
- fine salt
- black pepper
- parsley stems
- a pinch of nutmeg
- extra virgin olive oil
Put the dried mushrooms to soak in a saucepan with warm water for 30 minutes.
Gently wipe the mushrooms with a damp cloth, to remove excess soil. Then cut them into small chunks.
Clean and trim the button mushrooms, and cut them into small cubes.
Mince the shallot, and sautè it gently . Add the well-drained dried mushrooms, a clove of garlic, a few stalks of parsley and cook on a low heat for 7 minutes.
Raise the heat and add the diced button mushrooms to the pan. Cook for 5 minutes, then add the chopped fresh porcini, lower the heat and cook for another 15 minutes. Now remove the garlic and parsley stems, season with salt and pepper and add a pinch of nutmeg.
Pour the mixture into the bowl of a blender along with two tablespoons of natural yoghurt and some extra virgin olive oil and blitz until creamy.
Cook the Filotea pappardelle in plenty of boiling salted water, drain the pasta al dente and toss it in the freshly prepared creamy mushroom sauce.
Curl a nest of pappardelle with the mushroom sauce in the center of the plate and decorate the edges with drops of parsley pesto. To give a fresh note and touch of color to the dish you can add some alfalfa and red radish sprouts.