Pasta fine dining

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In Roberta Hall-McCarron's vegetarian recipe for anolini – a tiny stuffed pasta from Emilia-Romagna – truffles and goat's curd take the place of the more traditional beef and Parmesan. The pasta is served with a rich mushroom ragout and deeply savoury wild garlic and mushroom sauce. Traditionally an anolini stamp would be used to cut out the pasta, but this can be replaced with another small, round cutter. Pasta Recipes Gourmet, Vegetarian Starters Fine Dining, Vegetarian Fine Dining Recipes, Mushroom Fine Dining, Gourmet Mushroom Recipes, Pasta Fine Dining, Fine Dining Vegetarian, Pasta Presentation, Fancy Mushrooms

In this delicious vegetarian recipe for anolini - a tiny stuffed pasta - truffles and goat's curd take the place of the more traditional beef and Parmesan. The pasta is served with a rich mushroom ragout and deeply savoury wild garlic and mushroom sauce.

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Business Traveler USA on Instagram: "Capturing #michelin pasta perfection with @platingartmedia 🍝🌟 #michelinstar Chef @florianopellegrinojr masters the traditional #timballo but with an exquisite twist 🤤 #businesstraveler #businesstravel #luxurytraveler #luxurytravel #finedining #uniquedining #michelinstars #michelinstarchef #luxurydining #michelinpasta #luxurylifestyle #dining"

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