CRAFTED TO BE SHARED

INGREDIENTS:

• 500g Mancini paccheri pasta
• 300g Greater Omaha beef tenderloin
• 500g Home Chef beef stock
• 80g shiitake mushrooms
• 30g wild mushrooms Traditional Products Ano Poroia
• 30g white wine
• 60g butter
• 80g Grana Padano parmesan
• 30g Bio Orto olive oil
• 20g onion
• 1 garlic clove
• 30g La Drogheria meat spice mix
• 20g Murray River Salt
• 10g caviar (optional) Sturia

INSTRUCTIONS:

Place the wild mushrooms in a bowl with water to soften. Finely chop the onion and garlic, and cut the shiitake mushrooms into small irregular pieces. Marinate the beef with the spice mix, olive oil, and salt, then sear it well on all sides in a very hot pan. Remove from the pan and set aside. In the same pan, add the onion, garlic, and shiitake mushrooms and sauté thoroughly. Add the wild mushrooms, keeping their soaking liquid. Once the mushrooms are sautéed, deglaze with the white wine. Pour in the beef stock along with a little of the mushroom soaking liquid. Let it simmer for about 5 minutes, then add the pasta, previously boiled in salted water for 13 minutes. Turn off the heat, add the butter and Grana Padano, and stir until the sauce thickens and becomes creamy. Spread the pasta onto a serving platter, slice the beef into thin pieces, and place it on top. Optionally, finish with a spoonful of black caviar.