Green and white tagliatelle with white wine, cream and mushroom sauce

The Ritz-Carlton Bahrain Hotel & Spa’s Chef Picco Paul Alapatt from the Italian restaurant Primavera

Portions – 4
Ingredients:
Olive oil 2 tbsp
Red onions sliced 60gm
Garlic clove crushed 10gm
Button mushroom 500gm
White wine 30ml
Cream 310ml
Parsley chopped 40gm
White Tagliatelle 150gm
Green Tagliatelle 150gm
Sea Salt 2 tbsp
Porcini Mushroom 20gm
Eggplant Peel 5gm
Cherry Tomato 10gm

Method:
In a sauté pan heat two tablespoons of olive oil, add the sliced onions and allow it to sweat.
Add crushed garlic and sauté. Stir in sliced mushroom and cook for a few minutes.
Simmering on a low heat add white wine and reduce it.
Mix in the cream and reduce till it is thick. Check for seasonings.
Meanwhile, bring six quarts of water to boil with two tablespoons of sea salt in it.
Cook the Tagliatelle till it is al Dante. Drain the pasta and add to the sauce prepared.
Toss well that the sauce coats the pasta. Finish it with chopped parsley.
Garnish with few pieces of sauté porcini mushrooms, fried juliennes of Eggplant peel and dried cherry tomatoes.