Orecchiette
0.75 h
4 raciones
Difficulty:
Media
Ingredients
400 g orecchiette pasta2 tbl tomato concasse
150g fresh porcini mushrooms
4 tbls stracciatella cheese
4 large leaves basil
1 tbsp chopped mint
12 watercress sprigs
1 cloves garlic – chopped
1 shallot – chopped
1 tbsp butter
1 tbl black olive
¼ white wine.
METHOD
- Sauté shallots, garlic in olive oil and butter add tomatoes and porcini and cook for 5 min.
- Deglaze with white wine add herbs, butter and cooked pasta.
- Cook until just hot. Plate pasta and finish with stracciatella, parmesan and watercress.
TO SERVE
- Plate pasta and finish with breadcrumbs and more herbs.
