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

£6.00Price
  • Ingredients: wild porcini mushroom and patato mash