Pizzoccheri pasta with chanterelle mushrooms and sage

Italian cuisine has recipes which vary wildly one from another, and they also offer you the opportunity to try out new ideas, being guided only by your imagination, reworking ingredients and proportions so as to suit your own taste. So, from a dish originating in the mountainous regions of the north – the Italian Alps, specifically Valtellina - we have invented something different for you, combining pizzoccheri buckwheat pasta with some exquisite chanterelles mushrooms, dressed with sage and butter to give it an irresistible aroma. To best enjoy this dish you should prepare it during the winter: these hearty ingredients are perfect for nourishing yourself on winter days. Follow our insider’s advice, but also be guided by your own imagination: either way, the dish will be irresistible!

Prepare the pizzoccheri pasta by combining the flour, a pinch of salt and water. Knead well until you get a smooth ball. With a Take as much dough as you need and roll it out on a clean, floured work surface. Cut the pasta into approximately tagliatelle shapes with a pastry cutting wheel, trying to be as regular as possible. Boil a pot of water. Separately, clean and cut the mushrooms into quarters, then brown them in a pan with a little oil. Peel the potatoes and cut them into large cubes, then blanch them in salted water for a few minutes. Mix the egg yolk with the cream and a little Valtellina cheese, salt and pepper. Then pour the cream on the mushrooms. In a saucepan melt the butter and sauté the garlic and sage. Cook the pasta and then toss in pan with the mushrooms and egg mixture. Add the potatoes. Serve dressed with the flavoured melted butter, some browned sage leaves and a sprinkling of Valtellina cheese.