Vegetarian small plates

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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, Fancy Pasta Sauce, Italian Food Fine Dining, Vegetarian Fine Dining Recipes, Mushroom Fine Dining, Gourmet Mushroom Recipes, Truffle Recipe Mushroom, Pasta Plating Ideas, Pasta Fine Dining

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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