Tyrolean Sauce with Porcini Mushrooms
A rich, creamy sauce from the Italian Alps — caramelised onions, smoked speck, and Mazza Porcini Gran Fetta finished with cream and parsley.
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Mazza Chef Tips:
“A staple of Trentino-Alto Adige kitchens. Smoked speck and earthy porcini together create a deeply savoury flavour. Serve it with egg pasta or soft polenta.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Wine pairing
The smoky speck and rich cream call for a white with enough body and aromatic complexity to match the Alpine character of this sauce.
Recommended: Gewürztraminer Alto Adige DOC — its lychee and rose petal notes complement the smoky, creamy richness perfectly.
Alternatives: Pinot Bianco Alto Adige DOC, Lagrein Rosé Alto Adige DOC
Ingredients
- 200g onions (julienned)
- 1 tsp freeze-dried shallot
- 30g speck (cubed)
- 100ml fresh cream
- Fresh parsley (to finish)
- Salt & pepper
Equipment Needed
Wide sauté pan, Wooden spoon, Sharp knife, Chopping board
Method
- 1.
Prepare the onion base: Peel and julienne the onions into thin, even strips. Heat a wide sauté pan over medium-low heat with a drizzle of oil. Add the onions and cook gently for 10-12 minutes, stirring occasionally, until softened and lightly golden.
Chef Tip: Low, slow heat coaxes out the onions' natural sweetness — do not rush this step or they will turn bitter. - 2.
Add the speck and shallot: Increase the heat slightly and add the cubed speck and freeze-dried shallot to the pan. Sauté for 3-4 minutes until the speck renders some of its fat and begins to crisp at the edges.
- 3.
Deglaze with cream: Pour in the fresh cream, stirring to combine with the onion and speck base. Let the sauce simmer gently for 4-5 minutes until it thickens and coats the back of a spoon.
Chef Tip: Keep the heat moderate — boiling cream too vigorously can cause it to split. - 4.
Add the porcini: Fold in the Mazza Porcini Gran Fetta and warm through for 2-3 minutes, allowing the mushrooms to absorb the creamy sauce. Season with salt and pepper to taste.
- 5.
Finish and serve: Remove from the heat and scatter with freshly chopped parsley. Serve over fresh tagliatelle, polenta, or alongside grilled meats.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 4 servings
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