Farfalle with Mushrooms
Pasta and Pizza | Italian cuisine
⏳ Time
15 minutes
🥕 Ingredients
17
🍽️ Servings
4
Description
Farfalle with Mushrooms
Ingredients
- Dried Chinese mushrooms - 0.9 oz
- Olive Oil - 1 fl oz
- Garlic - 2 cloves
- Chili Flakes - ½ teaspoon
- Pickled Chanterelles - 8.8 oz
- Thyme - 6 sprigs
- Green Tagliatelle Pasta - 11.3 oz
- Truffle Oil - 1 teaspoon
- Lemon - 1 piece
- Cottage cheese - 5.3 oz
- Hazelnut - 1.8 oz
- Spinach - 7.1 oz
- Apple - 1 piece
- Blue Cheese - 1.4 oz
- Olive Oil - to taste
- Parsley - 0.5 oz
- Salt - to taste
Step by Step guide
Step 1
Boil water in a kettle. Place a large skillet over medium-high heat, a large pot of water over high heat, and a small skillet over medium heat.
Step 2
Put the dried porcini mushrooms in a cup and cover with boiling water.
Step 3
Pour 2 tablespoons of olive oil into the large skillet, crush the garlic, and finely chop the champignon mushrooms. Add them to the skillet.
Step 4
Chop the leaves from the thyme sprigs and the soaked porcini mushrooms, add them to the skillet, stir, and sauté for a few minutes.
Step 5
Cook the farfalle in boiling salted water according to the package instructions.
Step 6
While the pasta is cooking, toast the hazelnuts in a small skillet until golden, stirring regularly.
Step 7
Place the spinach in a salad bowl, grate the apple coarsely, and add it, then crumble the blue cheese on top.
Step 8
Crush the toasted nuts with a pestle in a mortar and sprinkle them over the salad.
Step 9
Transfer the mushrooms to a food processor and blend until smooth, then return to the skillet and add 3 small ladles of water from the pot where the pasta is cooking, and 1 teaspoon of truffle oil, season to taste, and simmer a bit longer.
Step 10
Drain the pasta, reserving a full cup of starchy cooking water, then mix the pasta with the sauce, adding a little of the cooking water if necessary.
Step 11
Add the zest of 1 lemon, finely chopped parsley, and cottage cheese, mix well, and serve immediately.
Step 12
Drizzle the salad with 1 teaspoon of first-press olive oil, squeeze lemon juice over it, and serve as a side with the pasta.
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