FRESH TAGLIATELLE WITH
MUSHROOMS, LEEKS AND BROCCOLI
If I had to eat the food from only one country for the
rest of my life, I’m pretty sure I would end up choosing
Italy. Every single time I’m home and I have no clue
what to prepare for dinner, I’m most likely going to
make Pasta or Pizza (might be delivery). Is it because
I find making good Pasta really easy or it’s just
because I just love Pasta, I don’t know, but what
matters here is; Italian food is the best.
3 Large eggs, beaten to blend
2 Cups All-purpose flour
1 Tablespoon Olive oil
1 Teaspoon Kosher salt
2 Tablespoon Extra virgin olive oil
2 Cloves of garlic
4 Grams of decarb Cannabis
500 ml Cream (35%)
2 Leeks (sliced, only white part)
300 gr Cremini mushrooms
200 ml White wine
½ Cup Parmesan cheese
¼ Cup flat parsley
Mix eggs, flour, oil, and salt in the bowl
of a stand mixer with your hands until a
shaggy dough forms. Knead with dough
hook until dough is smooth and elastic,
about 10 minutes. Cover dough with
plastic wrap and let rest at least 30 minutes.
On a bowl placed on a double boiler,
add the cream and the decarb Cannabis
and leave to infuse for 1 hour.
In a large cooking pan set on high heat,
add the olive oil and saute the mushrooms
until golden brown.
Add the broccoli and the garlic and cook
for 2 minutes, add the leaks and cook for
Deglaze with the white wine and reduce
until all the liquid has evaporated.
Strain the infused cream right into the pan
and bring to a simmer, add the Parmesan
cheese, flat parsley and season to taste.
Garnish with Parmesan cheese, black pepper,
flat parsley and a touch of Cannabis olive oil!