🍝 Linguine di Gragnano alla Carbonara di Bresaola con Polvere di Porcini
A first course that elegantly blends typical Italian ingredients from different traditions: linguine di Gragnano meet Bresaola Punta d’Anca Extra, the star of an innovative and fragrant carbonara, enriched with a touch of porcini powder and chives. A recipe created by chef Antonio Borruso, perfect for impressing with flavor and creativity 🍷🌿.
📝 Ingredients for 4 people:
👉 For the pasta:
- Linguine di Gragnano (about 350–400 g)
- Coarse salt to taste for cooking
👉 For the sauce:
- 1 knob of butter
- 1 drizzle of extra virgin olive oil
- 1 finely chopped shallot
- 1 splash of dry white wine
- 1 ladle of vegetable broth
- 100 g of Bresaola della Valtellina IGP – Punta d’Anca Extra, cut into small pieces
- 1 beaten egg yolk
- Grana Padano or grated Parmigiano to taste
- Black pepper to taste
- Porcini powder to taste
- Chopped chives (for garnish)
👩🍳 Preparation:
- Bring a pot of salted water to a boil and cook the linguine al dente.
- Meanwhile, in a large pan, sauté the shallot with a knob of butter and a drizzle of oil.
- Add a pinch of salt and the bresaola cut into small pieces, sautéing briefly.
- Deglaze with a splash of white wine and let it evaporate for a couple of minutes.
- Add a ladle of vegetable broth and let it reduce slightly.
- Drain the linguine al dente and transfer them to the pan, finishing the cooking in the sauce to create a creamy emulsion.
- Off the heat, add a pinch of black pepper, a sprinkling of cheese, and the beaten egg yolk, mixing vigorously.
- Plate by forming a nest of linguine, garnishing with porcini powder and a drizzle of chopped chives.
👨🍳 Recipe by chef Antonio Borruso
📷 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
