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Preview: Comments on: Long Fusilli with Salsa di Noci con Funghi (Walnut Sauce with Mushrooms)

Comments on: Long Fusilli with Salsa di Noci con Funghi (Walnut Sauce with Mushrooms)

Musings on Starters, Mains, Desserts and Second-Helpings...

Last Build Date: Mon, 05 Feb 2018 10:24:35 +0000


By: Fusilli con crema di noci « Gents and Gelato

Tue, 13 Oct 2009 17:30:23 +0000

[...] savory. I could have eaten an entire barrel of it. I saw a similar recipe on a new favorite blog: “We Are Never Full”, but I think this one (poorly translated (”thanks, google!”)) is closer to what I [...]

By: We Are Never Full » Blog Archive » Farinata: Crispy, Nutty Canvas for Your Creations

Wed, 26 Aug 2009 17:09:52 +0000


By: cook eat FRET - pasta with a walnut and mushroom sauce

Wed, 28 May 2008 18:45:35 +0000

[...] salsa di noce e funghi adapted from ‘we are never full’   i spotted these french horn mushrooms and felt the need to own them.  they [...]

By: dawn

Mon, 19 May 2008 15:05:37 +0000

My goodness you were right...this was a very easy recipe. I made this and I was amazed at how fancy and gourmet looking it was. I thought for sure I would be in the kitchen for a while, but I was not. Thanks for sharing.

By: Jen of a2eatwrite

Sun, 18 May 2008 21:45:15 +0000

This probably includes every one of my favorite flavors. I can't wait to make it! And it sounds like a wonderful, wonderful trip!

By: Angela

Sat, 17 May 2008 10:55:22 +0000

What a trip you must have had. And the glass of wine after three hours in the car -- now that's when the vacation begins! This dish looks wonderful. I wouldn't have thought to add bread as a sauce thickener for pasta but it makes complete sense here. Nice work, and great post!

By: Recipe Round Up - May 17, 2008 « Flexitarian Menu

Sat, 17 May 2008 10:20:33 +0000

[...] Curry [Mike's Table] Martha’s Macaroni and Cheese [Smitten Kitchen] Long Fusilli with Salsa di Noci [We Are Never Full] Paratha with Sweet Potato and Potato Filling [Lisa's Kitchen] Stuffed Green [...]

By: Fearless Kitchen

Tue, 13 May 2008 15:52:39 +0000

This looks interesting. That is a LOT of dairy, but I bet it would be really good on a chilly night.

By: Bellini Valli

Tue, 13 May 2008 14:19:47 +0000

I viewed this recipe on another blog so had to come right over. Keep up the great work:D

By: Marc @ NoRecipes

Tue, 13 May 2008 04:19:24 +0000

Looks amazing as always! I love Fusilli because it holds onto the sauce so well.