Main INGREDIENTS
- Pasta
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Risotto Pot
Price reduced from
295,00 €
to
175,00 €
Ingredients
Method
Ingredients
- 250 g chanterelles
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
- 0.5 dl boiling water
- 0.5 dl grated parmesan
- 3 sprigs of thyme
- Salt and pepper
- 2 tbsp. chopped flat-leaf parsley
- 2.5 tbsp. virgin olive oil
- 3 slices of Parma ham
- 200 g penne pasta
Garnish:
- Garnish the dish with crumbled crispy Parma ham (3-4 slices)
Side dish:
- A green salad
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Method
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1Turn on the oven at 190 degrees (fan oven).
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2Clean the mushrooms and pour them into an ovenproof dish together with finely chopped onion, garlic, thyme and olive oil. Season with salt and pepper.
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3Put the dish in the oven for 20 minutes.
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4Meanwhile, cook the pasta in a large pot according to the instructions on the package. Remember to add plenty of salt to the boiling water. During cooking, save 0.5 dl of boiling water to collect the pasta. After saving the 0.5 dl pour the rest of the water from the pasta when they are finished cooking.
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5After 20 minutes, take the dish out of the oven. Toss the mushrooms in with the pasta, parmesan and boiled water. Stir the dish well so that everything becomes creamy.
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6Stir the chopped parsley into the dish and season the dish with salt and pepper. Garnish with crisp if desired crumbled Parma ham.
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7Tip: Spread Parma ham slices on a baking sheet with baking paper and bake it in the oven at 200 degrees for 6-7 minutes until the ham is crispy.
