Tagliatelle with lemon with smoked char, cardoncelli and Varnelli

250 g Noodles “Aldo's Pasta”

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  • 160 g smoked char (gold trout)
  • 30 g Varnelli (or Mistrà)
  • 200 g cardoncelli mushrooms
  • 200 g cream of milk
  • 5 g chopped fennel


  • 100 g cardoncelli mushrooms
  • 30 g “parmesan of the poor” (toasted breadcrumbs with EVO oil)
  • 10 g EVO oil
  • 5 g trout caviar (Trota Oro)
  • 5 g gold trout roe
  • 150 g cream of milk






15 Minutes


4 Guests


Cut the cardoncelli mushrooms into cubes. Froth the butter in the pan. Add the char, the cardoncelli mushrooms and sauté quickly. Deglaze with Varnelli and let it evaporate. Add the cream and fennel. Leave the sauce to dry until a creamy density is obtained. Cut the whole cardonello mushroom into slices. Roast the slices in oil until they turn golden brown. Reduce the cream by one third. Cook the tagliatelle in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 4 minutes and drain. Risotto them in the sauce, adding a little cooking water if necessary.

Present the noodles in individual plates. Decorate with the caviar, the trout roe, the roasted cardoncello. Stain with the milk cream reduction.

Chef Giorgio Nardelli

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