A classic dish of the Venetian tradition "signed" by chef Matteo Grandi. A different idea for Sunday lunch!

Fresh egg pasta is typical of Italian cuisine, preferably homemade. Whether tagliatelle, fettuccine or lasagna, the recipe strictly includes 2 ingredients: flour and fresh eggs. The rest is done by experience, the use of a wooden pastry board, a rolling pin (possibly without handles) and, if necessary,  the homemade pasta machine!

In this post you will not find the recipe for making fresh egg pasta, but we suggest a gourmet dish by Matteo Grandi, chef of the Matteo Grandi restaurant in the Basilica of Vicenza: Fettuccine with goose ragout and Panettone with licorice and saffron, a succulent first course in which long egg pasta goes well with a court ragù, with the innovation of adding Panettone, Licorice and Saffron powder.

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The recipe
  •  
  • Ingredients
  • 1 serving
  • Fresh egg "fettuccine"
  • Goose ragout
  • Fresh Porcini Mushrooms
  • Panettone, Licorice and Saffron powder.
  • Restricted goose sauce
  • Parsley for garnish
 
Directions
Procedimeno
Sear the mushrooms in a pan with a little oil.
Put the fettuccine in boiling salted water.
When they are still cooked "al dente", move them to the pan with the restricted goose sauce to complete the cooking.
Plating
Compose the dish by rolling up the fettuccine, place the porcini mushrooms on top, cover it with the restricted goose sauce.
Complete with a generous sprinkling of Licorice and Saffron Panettone Powder and garnish with fresh parsley leaves.
Enjoy your meal!
 
 
  • Ingredients
  • 1 servings
  • Fresh egg "fettuccine"
  • Goose ragout
  • Fresh Porcini Mushrooms
  • Panettone, Licorice and Saffron powder.
  • Restricted goose sauce
  • Parsley for garnish