Tagliatelle with Porcini Mushrooms
DATE & TIME
Let’s celebrate autumn and it's seasonal ingredients! Chef Francesco Lucatorto teaches us how to make Tagliatelle with Porcini Mushrooms, a classic Italian dish that screams fall! The handmade Tagliatelle will absorb the intense Porcini flavor to a delight and makes a perfect recipe to enjoy with the family.
- 7 oz flour
- 2 eggs
- 16 oz/500 gr fresh porcini mushrooms
- 1.75 oz butter
- 1 clove of garlic
- 1 sprig of parsley
- black pepper as needed
- salt as needed
- 1.25 oz extra virgin oil
- 1/4 cup white wine
- pasta maker
- cooking pan
About Chef Francesco Lucatorto:
Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.
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- Cooking Class$20+$0.50 Service fee$20+$0.50 Service fee0$0
- Class Recording$10+$0.25 Service fee$10+$0.25 Service fee0$0
- Cooking Class + Ingredient Kit$59.50+$1.49 Service fee$59.50+$1.49 Service fee0$0
- Ingredients Kit$26.50+$0.66 Service fee$26.50+$0.66 Service fee0$0