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Il Casaro Pizzeria & Mozzarella Bar


Tagliatelle, with champignon mushrooms and reduction of Balsamic Vinegar of Modena PGI


  • 300 g champignon mushrooms

  • 1 red onion

  • 1⁄4 bunch of sage

  • olive oil for roasting

  • Half spoon of salt

  • a little pepper

  • 1 clove of garlic

  • 1 dl white wine

  • 1 dl Balsamic Vinegar of Modena PGI


  1. Slice the fires thinly lengthwise. Peel the onion, cut it into thin rings, and finely chop

    the sage.

  2. In a nonstick skillet, heat a drizzle of oil. Brown the mushrooms a little at a time for

    approx. 5 min, remove and season. Lower the heat and in the same pan sauté the onion, then squeeze in the garlic, add it and let it season briefly. Sprinkle with the wine and vinegar and let them evaporate almost completely.

  3. Add the mushrooms again with the sage, pour in the cooking water set aside and bring to a boil. Lower the heat and simmer for approx. 5 minutes.

  4. Cook the tagliatelle al dente in boiling salted water. Set aside 1 dl of cooking water and drain.

  5. Add the tagliatelle, stir everything together, then heat through.

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