List of Ingredients
- 2 2/3 C. of allpurpose flour
- 2.5 OZ. of lettuce
- 4 porcini mushrooms
- 4 eggs
- 1 shallot
- Shelled walnuts
- Dry white wine
- Basil
- Vegetable broth
- Extra virgin olive oil
- Salt
- Pepper
Method
Form the dough by combining the flour with the eggs and 1 tablespoon of oil, then let it rest, covered, for 1 hour. Flour the work surface and roll out the dough into sheets about 3/4 inch thick. Cut the sheets with the appropriate device to create the tagliolini.
For the sauce: clean the porcini mushrooms and cut 3 of them into slices. In a large pan with a drizzle of oil, fry the finely minced shallot, then add the sliced mushrooms, salt and pepper to taste, and cook for 5 minutes. Add 4 tablespoons of wine and half a ladleful of vegetable broth and continue cooking for another minute.
Add 6 torn basil leaves, stir, and turn off the heat. Use a mandoline to slice the remaining mushrooms very thin.
Trim the lettuce and immerse the leaves in salted boiling water for a few seconds, then strain and blend them with 3 tablespoons of oil; strain the puree through a fine sieve.
Cook the tagliolini in a large pot of salted boiling water for a couple of minutes, just until they float. Strain, place them in the pan of mushrooms with half of a ladle of vegetable broth, 1 tablespoon of oil, the pureed lettuce, and chopped walnuts; mix, add the salt and pepper to taste, and let the flavors mingle for 1-2 minutes.