Porcini Pappardelle with Herbs
Die Steinpilzpappardelle mit Kräutern ist einfaches Wald-und-Wiesen-Gericht. Wer möchte, kann schon einen Teil der Zutaten während eines herbstlichen Spaziergangs selbst sammeln.
Ingredients
Ingredients
500 g Fresh pasta
300 g Fresh porcini mushrooms
2 Tablespoon(s) Olive oil
3 Tablespoon(s) Mixed herbs
6 cl White wine
0.3 l Broth
1 Piece(s) Cream
1 Piece(s) Onion
2 Clove(s) Garlic
10 Piece(s) Cherry-Tomatoes
1 Piece(s) Orange
50 g Parmesan
Some Salt, pepper
Some Black truffle as desired
Preparation
1. Prepare the sauce first so that the freshly cooked pasta can be added straight into the sauce.
2. To do this, wash the mushrooms and cut them into slices. Also chop the onion and garlic and fry them in oil together with the mushrooms. After 5 minutes, deglaze with white wine. Now pour in the stock and add the cup of cream to create a light sauce. Halve the cherry tomatoes, add them and let everything simmer.
3. In the meantime, prepare the pasta. Cook the pasta in plenty of salted water until al dente. Stir occasionally so that it doesn't stick to the bottom of the pan. Also note the cooking time information on the packaging.
4. Season the sauce with salt and pepper and add the chopped herbs and the zest of 1 orange.
5. Once the pasta is cooked, drain it in a large sieve and then add it directly to the sauce.
6. Arrange on plates and serve with some herbs, freshly shaved truffle and Parmesan cheese.
7. Tip: Cutting mushrooms is quick and easy with the RÖSLE tomato/mozzarella cutter!
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