Pappardelle with Cep Sauce from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio
Slice the mushrooms and fry them in 2 tablespoons of extra-virgin olive oil. Add the chopped garlic and parsley and fry briefly. Add the white wine, reduce the wine over a brisk flame, add the stoc...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Measuring spoon
- Wooden spoon
Ingredients
- 20 walnut halves, chopped
- 1 clove garlic, finely chopped
- 600 g/1¼ lb fresh pappardelle
- 500 g/1 lb 2 oz fresh porcini
- salt
- freshly ground black pepper
- 2 small ladles vegetable or meat stock
- 2 tablespoons extra-virgin olive oil
- ½ glass dry white wine
- 1 bunch parsley, finely chopped
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