Potato tagliatelle, juniper oil, forest mushroom crumbs and burnt onion reduction
Tagliatelle di patate, olio al ginepro, briciole di funghi sottobosco e ristretto di cipolla bruciata
Enoteca Pinchiorri · Florence
Nutrition
≈ 400 kcalper portion of about 350 g
- Protein8%
- Fat32%
- Carbohydrates60%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Ribbon-style pasta made from potato flour, flavored with juniper oil and topped with dried forest mushrooms and a concentrated onion reduction.
- Cuisine
- Italian
Typical ingredients
- potato
- juniper
- forest mushrooms
- onion
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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