Procedimento
Put the dried porcini mushrooms in a bowl with some water. After having cleaned pioppini mushrooms, fry them in a big fried pan with oil, garlic and the reydrated porcini mushrooms. Add salt and pepper. Boil green peas and fry them in oil with garlic and oil. Whisk them. Cook the sausages apart and add mushrooms. Cook the Angolo dei Sapori Fettuccine with truffle in salt water, and then put them in a cooking pan with mushrooms and sausages. Add Angolo dei Sapori Tartufata only at the last two minutes of cooking. Add the green peas to fettuccine and decorate the serving dish with the green peas sauce and Angolo dei Sapori Sliced summer black truffle.
