Malloreddus with creamy porcini sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Salt |
| 1 | 500 gram pac dried malloreddus | |
| 4 | tablespoons | Olive oil |
| 1 | small | Onion; finely chopped |
| 2 | Cloves garlic; finely chopped | |
| 100 | millilitres | White wine; (31/2fl oz) |
| 2 | 20 g packs dried porcini mushrooms; rehydrated and | |
| ; roughly chopped | ||
| 1 | 142 millilit single cream | |
| 1 | 20 grams pac fresh parsley; finely chopped | |
| Parmesan shavings for garnish; (optional) | ||
Directions
Place a saucepan of hot water over a moderate heat, add the salt and bring to the boil.
Cook the malloreddus as per pack instructions.
In a large frying pan or saucepan heat the olive oil then saute the onion and garlic until softened. Add the wine and reduce by half, then add the mushrooms.
Drain the pasta and combine in the pan with the mushroom sauce, then add the cream and parsley, mix to incorporate. Serve immediately with parmesan shavings.
Converted by MC_Buster.
NOTES : A combination of pasta in a creamy sauce with porcini mushrooms and herbs.
Converted by MM_Buster v2.0l.