Earthy, creamy, and full of depth, this pasta brings together the richness of Taleggio with the warmth of sautéed mushrooms. A simple northern Italian classic that's perfect for any night of the week.
It’s a reminder that the best dishes aren’t complicated, they’re about slowing down and letting simple flavors speak for themselves.

STEP 1

In a large frying pan, heat a drizzle of olive oil over medium heat. Add the sliced mushrooms and cook until soft and lightly golden. Season with salt, black pepper, and the crushed garlic.

STEP 2

Lower the heat and pour in the milk. Add the Taleggio cheese, stirring gently as it melts into a smooth, creamy sauce. Let it simmer for a few minutes, just until the flavors come together.

STEP 3

Meanwhile, bring a large pot of salted water to a boil. Drop in the trottole and cook until al dente.

STEP 4

Transfer the pasta directly into the pan with the mushroom sauce. Toss to coat and let it finish cooking in the sauce for about a minute or two.

STEP 5

Serve immediately with an extra crack of black pepper and a drizzle of olive oil on top.

Pour a glass of Gratsi White, breathe in the aroma, and enjoy how a few ingredients can create something so elegant. Buon Appetito!