Tagliatelle with Genoese mushroom sauce

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tagliatelle with Genoese mushroom sauce

How many new things to do and project in these first days of winter.  The first snow on the mountains in the backcountry of Genoa  to celebrate with a day-trip and a snowball fight with an excited son. Christmas approaching with its load of emotions to convert into smelling cookies, sparkling trees and new ideas to make merry. Presents to choose, bought or handmade?

My brain is full of bouncing  thoughts. I jot notes, make to do lists (which I usually lost) , try to stay focused on one task at a time. Writing is so difficult in these days.

The only thing I’m steady is cooking.  Even if I don’t have all the time I wish to fully get immersed and enjoy the process.

In this confusing days though, I cooked a very good  mushroom sauce using died mushrooms,  a very traditional Genoese recipe, and I used it to season some  thick, uneven, handcrafted dried tagliatelle which were waiting in the pantry the perfect moment to show off.

A cold pale sun shining in a veiled sky allowed me to take some shots, otherwise my yummy  tagliatelle with Genoese mushroom sauce would have remained hidden in my memories!

Hope you will enjoy this recipe!

 

tagliatelle with Genoese mushroom sauce

 



tagliatelle with Genoese mushroom sauce

 



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Ciao! I’m Enrica

a home cook, food researcher and experience curator born and bred in Liguria.
I study, tell, cook, share and teach Ligurian cuisine and the culture surrounding it.
Here we celebrate Liguria’s gastronomic diversity and richness through its recipes, producers, traditions and shops.

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