Farfalle with mushrooms and tomatoes
Instructions
Clean the mushrooms, depriving them of the earthy and tough, rinse quickly in cold water, drain, Pat dry and cut into thin slices; Peel the garlic cloves and crush them lightly.
To blanch tomatoes in boiling water, drain, Peel, remove the seeds, water and cut them into cubes.
Wash and chop the parsley.
In a pan with 2 tablespoons of olive oil do wither 1 clove of garlic and a bit of parsley; Add the mushrooms and fry them to moderate flame for 3 minutes, stirring occasionally with a wooden spoon.
At this point, in another pan with the remaining oil to wilt the second clove of garlic with a little chilli, combine tomatoes, a pinch of salt and pepper and let simmer for 5 minutes lively; Add the mushrooms and continue cooking for 2-3 minutes mixing them occasionally.
Meanwhile, boiling water; Add salt and cook the farfalle.
Drain underdone, seasoning them with mushroom sauce prepared, pay on the serving dish, sprinkle with the remaining parsley and serve accompanied, if desired, with grated Parmesan cheese.
Wine: Erbaluce di Caluso (white-Piemonte) servito a 12 degrees.
Ingredients and dosing for 4 persons
- 350 g of type paste butterflies
- 300 g of cultivated mushrooms
- 250 g of firm ripe tomatoes (or peeled)
- 1 sprig of parsley
- 2 cloves of garlic
- 4 tablespoons of olive oil extra virgin
- 2 tablespoons of grated parmesan cheese
- 1 toe of chili
- Salt
- Pepper