Bite with Belkys: Warm Spinach Salad & Tagliatelle Porcini from Tagliatelle

The Chef: Mariano Gravante
The Restaurant: Tagliatelle
The Dish: Warm Spinach Salad & Tagliatelle Porcini

Ingredients for Warm Spinach Salad:

3 oz. portobello mushrooms
3 oz. shiitake mushrooms
3 oz. button mushrooms
salt, to taste
1 tsp of thyme, chopped
1 oz of extra virgin olive oil
1 clove of garlic, sliced

Method of Preparation:

-Begin by combining the chopped mushrooms with a pinch of salt, thyme, extra virgin olive oil and garlic. Then, sauté.

-Next, toss the cooked mushrooms with spinach, sun-dried tomato, roasted walnuts and a citrus vinegar. The citrus vinegar is lemon juice with sea salt and extra virgin olive oil.

Ingredients for Tagliatelle Porcini:

1 oz of extra virgin olive oil
1 oz. of garlic, sliced
3 oz. of porcini mushrooms
salt, to taste
4 oz of tomato, chopped
6 oz of fresh tagliatelle pasta
3 oz of arugula

Method of Preparation:

-Start by sautéing garlic in a bit of extra virgin olive oil. Then, cook the porcini mushrooms. You can find porcini mushrooms at Italian Specialty markets or you can substitute with your favorite type of mushrooms.

-After, season with a little salt. Add chopped tomato, cooked pasta and arugula. Toss this all together.

Serving Suggestion: Merlot

Serves: 1

FOR MORE INFORMATION:

Tagliatelle
124 Collins Ave
Miami Beach, FL 33139
305-397-8019
www.tagliatelle-miami.com