Dinner with Bertagni porcini mushroom and truffle mezzelune pasta
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
FILLING: SAUTEED MUSHROOMS (MUSHROOM, PORCINI MUSHROOM, ONION, SUNFLOWER OIL, WATER, PARSLEY, SALT, GARLIC, PEPPER), BREADCRUMBS (WHEAT FLOUR, NATURAL YEAST, SALT), BUTTER, RICOTTA CHEESE FROM BUFFALO MILK (CULTURED WHEY FROM BUFFALO MILK, SALT, CITRIC ACID), BESCIAMELLA SAUCE (SKIMMED MILK, WATER, BUTTER, WHEAT FLOUR, CORN STARCH, SUGAR, SALT, NUTMEG), MOZZARELLA CHEESE (MILK, SALT, RENNET), SUNFLOWER OIL, BURRATA MOZZARELLA (MILK, CREAM, SALT, RENNET), LACTOSE, SALT, SUMMER TRUFFLE, DRIED PORCINI MUSHROOM, NATURAL AROMA. PASTA: WHEAT FLOUR, PASTEURIZED EGGS, DURUM WHEAT SEMOLINA.
Bertagni, pasta by shape & type, serving 83 g. Ingredients as printed on the label.
More from Bertagni
Other mushrooms
- Melissa's portobello dried mushroomsMelissa's
- Melissa's dried mushroomsMelissa's
- Giorgio organic, baby mushroomsGiorgio
- Giorgio dried morel mushroomsGiorgio
- Giorgio dried woodear mushroomsGiorgio
- Giorgio dried northwoods mushroom blendGiorgio
- Giorgio dried stir fry mushroom blendGiorgio
- Giorgio dried bistro mushroom blendGiorgio
- Hy-Vee freshly frozen asian vegetables with green beans, broccoli, onions & mushrooms, asian vegetablesHy-Vee
- Guan's enoki mushroomsGuan's
Cooks as mushrooms, pasta. Half of it left? Use up the mushrooms.