White mushrooms, rinse under running water, cut the stem and slice each mushroom into slices 2 mm thick. Fry in olive oil over high heat. Season with salt, sprinkle with crushed pepper, peas. Fold in the sieve.
cream to a boil, add salt, pepper and heat until zagusteyut. Add 60 g parmesan, whisk, heated for 3 minutes
Truffle wash and grate. Boil tagliatelle in boiling salted water, fold. Add the butter and stir, pour the sauce and stir again. Add the mushrooms. Sprinkle with truffle flakes and the rest of the parmesan.
Translated by site: wday.ru
01.02.2016
01.02.2016
01.02.2016
01.02.2016