Ingredients
| 500 g porcini mushrooms |
| 3 cloves garlic |
| 400 g pork sausages (with fennel) |
| 2 tbsp extra virgin olive oil |
| 50 ml white wine |
| 2 tbsp parsley |
| 4 medium potatoes (boiled and roughly chopped) |
| 60 g parmigiano-reggiano cheese |
| 1 pinch salt |
| 1 pinch pepper |
| 150 ml double cream |
| 1 whole parmigiano-reggiano cheese |
| 2 whole eggs |
| 200 g plain flour |
Preparation
Read full directions on Manu's Menu at https://www.manusmenu.com/cappellacci-with-sausage-and-porcini
