Dark brown half-moon shapedvegg-pasta parcels filled with wild Porcini mushroom. Suitable for vegetarians.
Cooking instructions: cook for 5/6 minutes in an open pan with boiling water.
Separately, gently melt 40gr of butter (infused with sage) - or warm up some extra virgin olive oil with garlic.
Drain well and and serve hot with the melted butter.
Season with salt and pepper and enjoy!
Each portion contains approximately five piece of pasta. One portion is sufficient with one person with a big appetite or two people with a small appetite.
Mezzelune filled with Porcini mushroom and potato
Ingredients for the pasta: 00 flour, pastorised eggs, bitter cacao powder.
Ingredients for the filling: potato, wild Porcini mushroom, water, salt, parsely, yeast.
Allergens: possible traces of fish, crustaceous, celery, walnuts, or soya.