CAPPELLACCI RADICCHIO ROSSO E TOMA AFFUMICATA IN SALSA DI PORCINI

( RED CHICORYAND SMOKED TOMA CHEESE FILLED PASTA WITH PORCINI MUSHROOM SAUCE )

FOR THE PASTA

5 FRESH EGGS, 500 GR FLOUR, 1 TBSP EXTRA VIRGIN OLIVE OIL,
SALT

FOR THE FILLING

200 GR DI RED ITALIAN CHICORY, 300 GR SMOKED TOMA CHEESE, 1 WHITE ONION
1 SPRIG FRESH BASIL

SALT, PEPPER, AND EXTRA VIRGIN OLIVE OIL

FOR THE TOPPING

200 GR FRESH PORCINI MUSHROOMS, 1 CLOVE GARLIC, 1 SPRIG FRESH PARSLEY
½ GLASS WHITE WINE, OLIVE OIL, SALT