Directions
Morel mushrooms are delicious tasting mushrooms, but unfortunately, they have minimal availability, March and April at the most, unless you freeze or dry them.
Be careful to cook them well, since they are (if eaten raw) considered dangerous mushrooms, so cook them or let them dry and everything will be fine.
Today’s recipe is perhaps the most seasonal of April. It includes only 2 ingredients: morels and asparagus, a spectacular combination with flavors that balance themselves, creating a delicate taste, which reminds me of the smell of a walk in the forest.
The pasta format chosen is the classic tagliatelle. If you have half an hour, here’s how to make the perfect tagliatelle; otherwise, use the ready-made ones.
Ingredients for tagliatelle with morels and asparagus
4 servings
- 4 ounces of noodles
- 2 cloves of garlic
- 8 morels
- 1 bunch of asparagus
- 10 grams of salt
- 10 grams of pepper
- 30 grams of extra virgin olive oil
- a sprinkle of chopped parsley (optional)
How to prepare noodles with morels and asparagus
Wash the asparagus and remove the hard part of the stem with a potato peeler. Put them vertically in a pot with 4 fingers of water and cook for 15 minutes.
With a damp cloth, clean the morels and cut the end of the stem. Roughly cut them.
Peel and mash the garlic and put it in a pan with 5 tablespoons of extra virgin olive oil. After 3 minutes, add the morels and cook for 20 minutes, blowing up the pan.
When the asparagus are cooked, cut them into small pieces, toss them in the pan with the morels, and add a tiny bit of butter. Raise the heat and cook for another 4 minutes.
Meanwhile, prepare the tagliatelle and cook them in boiling salted water. Drain al dente, season the tagliatelle with the morel and asparagus sauce, season with a drizzle of good raw oil, and then serve. If you want, sprinkle with a handful of parsley.
Which wine to pair with tagliatelle with morel and asparagus?
We choose a savory and fragrant white wine with the proper delicacy to accompany the delicious aromas of the dish: the Passerina from the Sal Lazzaro winery is the perfect wine. If you want to combine a sparkling wine, Prosecco, Champagne, and Franciacorta are excellent for enhancing asparagus green and aromatic flavor.
The Spritz, with its slightly bitter aftertaste, is perfect if you prefer a cocktail.
