Tortelloni Del Bosco Recipe

SPECIALITÃ DELLA CASA

1. 1

   Prepare aromatics

   In a large skillet, heat olive oil over medium heat. Add the finely chopped shallot and sauté until translucent, about 2-3 minutes.

2. 2

   Add garlic

   Stir in minced garlic and cook for about 30 seconds until fragrant, being careful not to burn.

3. 3

   Sauté mushrooms

   Add butter to the pan and stir in porcini mushrooms and mixed forest mushrooms. Sauté until they release their moisture and begin to brown, about 6-8 minutes. Add fresh thyme during this step.

4. 4

   Deglaze

   Pour in dry white wine to deglaze the pan, scraping up any browned bits. Simmer until the liquid is reduced by about half, 2-3 minutes.

5. 5

   Make the sauce

   Stir in heavy cream. Bring to a gentle simmer and reduce slightly. Season with salt and black pepper. Keep warm on low heat.

6. 6

   Cook tortelloni

   In a large pot, boil salted water and cook the tortelloni until al dente according to package instructions. Reserve about 60 ml of pasta water before draining.

7. 7

   Combine

   Add the cooked tortelloni to the mushroom cream sauce. Toss to coat, adding reserved pasta water as needed to loosen the sauce.

8. 8

   Finish cheese

   Stir in grated Parmesan until melted and glossy. Adjust seasoning with more salt, pepper, and a pinch of thyme.

9. 9

   Garnish and serve

   Remove from heat and finish with chopped fresh parsley. Drizzle with a little truffle oil if using. Serve immediately.