Dinner tonight was freshly-made tagliatelle egg pasta with a sauce made from white wine, dolcelatte and brie, with mushrooms – all served with a walnut salad. Absolutely gorgeous.
I used Pouilly FumÃ©, as the only bottle of white wine in the house – and glugged about one third of a bottle into a pan, added a small clove of crushed garlic, and reduced considerably. Whisking in the cubed leftover cheeses until dissolved, I bound it all with a small amount of beurre maniÃ© and brought it just to the boil before adding a large quantity of sliced mushrooms. I left it to return to heat while I boiled the fresh pasta, and added a scatter of chopped parsley to the sauce prior to serving. TheÂ salad was dressed with a white balsamic dressing.
Really, really good.