Ingredients (Serves 2):
200g of squid ink tagliatelle pasta
2 tablespoons of butter
2 shallots, chopped
2 garlic cloves, minced
3/4 cup of mushrooms, chopped
A handful of kale
1 piece of burrata
Salt & pepper to taste
1-Melt the butter in a large pan over medium heat. Add the shallots and garlic and cook until they’re golden brown. Add the mushrooms and kale. Cover for 6-8 minutes until the mushrooms are soft and season with salt and pepper.
2-Meanwhile, cook the pasta in salted boiling water (approximately 6 min for squid ink tagliatelle pasta).
3-Serve with a piece of burrata. Drizzle some truffle oil on the burrata and top with some ground pepper. Bon appétit!
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