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# 69 • OCTOBER 5 , 2015
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ITALIAN CUISINE:
Tagliatelle with Ceps
Mushrooms
By Paola Lovisetti Scamihorn
Tagliatelle with porcini
(pronounced “por-CHEEnee”) is a tasty and inviting first course with an
intense nutty flavor, a special autumn treat. It is fun
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to pick mushrooms in the
woods in a warm autumn day with your friends.
Then cook them together
while enjoying a glass of
fragrant wine.
Porcini are very versatile; I
use them to prepare lasagne, risotto, roast fillet and
crepes, too. If you cannot
find fresh porcini you can
substitute dry ones soa-