Constance potato and porcini mushroom tortelloni | Romagnoli F.lli Spa
Tradition meets seasonal ingredients in this incredibly autumnal first course. In this delicious recipe, you will find the perfect balance between the delicateness of potatoes, with our incredibly...
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Ingredients
- Constance variety potatoes, 600g
- Porcini mushrooms, 500g
- Durum wheat semolina flour, 160g
- Eggs, 1
- Grated Parmigiano Reggiano, 25g
- Butter, 100g
- Cooking cream, 1 tablespoon
- Oil, to taste
- Salt, to taste
- Pepper, to taste
- Fresh thyme, to taste
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