A sublime pasta masterpiece from Northern Italy's culinary heart, pairing the silk-textured Hydnum repandum with the delicate salt-cure of aged Prosciutto di Parma.

Emilian Handmade Tagliatelle with Hedgehog and Prosciutto

In Emilia-Romagna, Hydnum repandum is the preferred companion for egg pasta. This recipe utilizes the mushroom's meaty texture to balance the transparency of hand-rolled tagliatelle and the richness of local butter.

Culinary Physics

Hydnum repandum polysaccharides maintain elasticity under moisture. By julienning Prosciutto di Parma, we achieve a lipid-saline fusion where cured fat coats the mushroom's spines and salt activates fungal umami.

Terroir Narrative

Emilia-Romagna is Italy's "Food Valley." This dish represents the convergence of artisanal grain processing and wild woods, traditionally served when foraged fungi and cured meats reach their flavor peak.

Prep	Cook	Rank	Kcal	Region
40 Min	15 Min	Grand Officier	520	Emilia-Romagna, IT

Master Recipe

400g Fresh Egg Tagliatelle.
350g Hedgehog Mushrooms (Hydnum repandum).
80g Prosciutto di Parma.
60g Unsalted Butter.
1 clove Garlic.
1/2 cup Dry White Wine.

Technique

1. Aromatic Butter: Infuse butter with garlic over low heat; remove garlic once golden.

2. Fungal Sear: Sear Hydnum repandum in butter on high heat. Deglaze with wine and reduce by half.

3. Integration: Boil pasta 2-3 minutes; transfer to the pan with a ladle of water to emulsify the sauce.

4. The Fold: Turn off heat and fold in julienned prosciutto and parsley to melt gently into the ribbons.

Shop Integration

Our shop offers the finest ingredients for authentic Italian cuisine. Explore our Porcini (манатарка), Scotch Bonnet (челядинка), Caesar's Mushroom (булка), Yellow Foot (сив пачи крак), Chanterelle (пачи крак), and Morel (смърчкула).