The addition of fresh marjoram makes Cicci’s taglierini (aka tagliolini) pasta extra special. The herb is a favourite in the kitchens of Liguria where Cicci lives. Her recipe is easily adaptable: if you can’t find nettles, use spinach or chard. And if fresh porcini mushrooms are too expensive, use ordinary mushrooms.
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Going to put this on our menu
Seasonal greens and simple preparation preserving the flavors sounds delicious. Thank you for sharing!
nettle soup was something my grandma used to cook, similar to spinach, or, well, any seasonal green leaves that were available- I come from Slovakia, we were traditionally a poor-er country, so our cuisine tends to be similar to inland Italian pre-tomato era cuisine
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