Ceciliani with Porcini Mushrooms


Superfine flour, water, bay leaves, extra virgin olive oil, porcini mushrooms, garlic, salt, pepper, chilli pepper


1. Make a flour fountain and add water at room temperature;

2. Knead until dough is long, remove pieces of dough, rubbing with your hands to obtain long dumplings;

3. With the help of a rod, wrap the dough until you get the desired length;




1. Fry the garlic (without peeling it) in a frying pan with extra virgin olive oil.

2. Sauté the porcini mushrooms with a pinch of salt, pepper and fresh chilli.

3. Remove the garlic and add the bay leaves.

4. Cook the cecicliani in abundant salted water.

5. Add a ladle of cooking water to the pan with the mushrooms.

6. Remove the bay leaves.

7. Drain the pasta and toss it with the porcini mushrooms.

8. Serve and sprinkle with pepper.

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Rete di Imprese TERRA CIMINA

c/o Comune di Vallerano
Piazzale Armando Diaz, 13- 01030 VALLERANO

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R.E.A. di Viterbo VT165466

Email: terracimina@virgilio.it
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