Spaghetti con funghiSpaghetti con funghi
3 oz. (60 g) Prima Donna maturo
3½ oz. (100 g) mixed wild mushrooms
14 oz. (400 g) spaghetti
Dash of white wine
1 cup (2 dl) cream
0.8 oz. (25 g) butter
freshly ground pepper
Cut the onion finely, slice the mushrooms roughly and cook the spaghetti al dente. Sauté the chopped onion in the oil until glassy, deglaze with a dash of white wine. Allow to reduce for a moment then add the mushrooms. Add the cream after 5 minutes and allow everything to thicken.
Grate the Prima Donna maturo, making a few coarse shavings for the garnish. Put the shavings aside. Add the grated Prima Donna maturo, butter and fresh parsley to the cream mixture and mix this with the spaghetti al dente.
Divide the spaghetti con funghi on four plates and garnish with the cress and coarse Prima Donna maturo shavings. Season with sea salt and freshly ground pepper.
Pinot Grigio (White, Italy)