Brown mezzalune egg pasta, coloured with cacao, and filled with wild porcini mushroom and light, fluffy, patato mash, and grated cheese. Suitable for vegetarians and lactose intolerant customers
Cooking instructions: cook for 5/6 iminutes in an open pan, in water that is just below boiling. Serve onto plate and add 30gr of melted butter or a tablespoon of olive oil.
No extra sauce needed. Portion size 200gr approx.
Funghi Porcini e Patate
Ingredients: wild porcini mushroom and patato mash