Introduction: Tagliolini With Porcini Mushroom and Speck
This morning I borrowed a cookery book from the lending library. The title is "Fatkiller" and it's supposed to be a collection of low-fat recipes. I thought I could use it to find some nice refreshing recipes for the summer.
I saw a pasta recipe for Tagliatelle with porcini mushroom and bresaola.
While cycling back home I thought of how to make it with the ingredients I had in the house, and I came up with a delicious "twisted" version.
I stir-fried a minced clove of garlic in a pan with a drizzle of oil, some chopped parsley and catmint, added some chopped dry porcini mushrooms previously left in hot water for 10 minutes. I then added 3 slices of speck roughly chopped.
In the meantime I cooked some tagliolini, I made a couple of daysago, and after draining the pasta I sautéed it with the mushroom and speck mix and served.