Gallo Pearl Noodles
50 g of parmesan cheese, grated
50 g of fresh ricotta
50 g of gorgonzola
100 ml of cream 36% fat
Truffle to taste
120 g of Portobello mushrooms
40 g of dried porcini mushroom
Cook the pasta in abundant boiling water with a pinch of salt. It is best to undercook it a couple of minutes because it will be cooked more with the cheese sauce later.
Hydrate the dry porcini in warm water for about 30-40 minutes.|Once hydrated, drain the water and set aside.
Sauté the diced onion, sliced Portobello mushrooms and dry porcini.
Cook them in a pan over low heat with a little bit of olive oil for about 15 minutes. Once it is ready, strain the excess oil and set aside.
In a pot, heat up the cream together with the butter, add the different types of cheese and stir continuously until the sauce looks smooth.
Mix the pasta and the sauté in a pan and cook for about 2 minutes over medium heat.
Add the cheese sauce. Add salt and pepper to taste.