triangles with truffle and porcini mushrooms, braised with hazelnuts and thyme

  • 250 g Triangoli truffle and porcini mushrooms Scoiattolo
  • 2 table spoons hazelnuts
  • 2 unpeeled garlic cloves
  • fresh sprigs thyme
  • extra virgin olive oil
  • salt
  • ground pepper
Put the Triangoli directly in a pan, with a spoon of extra virgin olive oil, salt and 200 ml. of water. Cook over a medium heat, when all the water has been absorbed (3-5 minutes) the pasta is ready, then remove the pan from the heat and set aside. Heat a little oil in a large non-stick pan, with the unpeeled crushed garlic cloves and some sprigs of thyme. Add the Triangoli, being careful to lay them in a single layer so they do not overlap, and increase the heat. Cook until they are golden-brown on both sides. Garnish with ground hazelnuts, thyme, and season to taste with ground pepper.
Cooking time:
15 minutes

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