Food always tastes better when it’s shared and Christmas food is not certainly an exception! I thought to share one of my favourite recipe for Christmas, which will bring out the intense flavour and texture of mushrooms on your table. For this recipe, I used dried porcini mushrooms picked by my parents in Tuscany and black squid ink tagliatelle to elevate the experience of this dish.
If you would like to end your Christmas meal with brown tones and distinct flavours, I would suggest the delicious vegan caramelised walnuts and chestnut cake with coffee liqueur made by my dear friend Silvia from Salvialimone. We tested both recipes together with the hope of bringing something special on your Christmas table.
I wish you the very best for a calm, happy gathering with your nearest and dearest!