Noodles in cream with bresaola
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tagliatelle |
| 4 | ounces | Button Mushrooms |
| 4 | ounces | Bresaola ( Air Dried Beef) |
| 5 | fluid ounce | Double Cream |
| 2 | ounces | Grated Parmesan |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Olive oil |
Directions
Into a large saucepan of boiling water, put the salt and olive oil, then the pasta. To cook it the crafty way, let the pasta boil for exactly 3 minutes. Take it off the heat, put on the lid and let it stand for exactly seven minutes to cook it perfectly al dente.
Meanwhile, trim mushrooms and clean by putting them into a colander and pouring boiling water over them. Pat dry and slice them with the bresaola into quarter-inch slices. In a saucepan, heat cream and stir in the mushroom and bresaola. When the pasta is ready drain it well, heap in a serving dish and pour the sauce over it. Toss it quickly and serve with freshly grated parmesan and crisp salad