Linguine with ingredients
Instructions
Peel the mushrooms, chicken livers and the crests, cut them into small pieces and fry them in a pan with a knob of butter, fresh focus for 4-5 minutes.
Sprinkle the mixture with salt and freshly ground pepper and sprinkle with dry white wine, then turn up the flame to promote evaporation.
When the wine is consumed will add the broth and cook for 20 minutes on moderate heat.
Meanwhile prepare a bechamel with a knob of butter, flour, milk, a pinch of salt and ground pepper, add to the sauce and flavour all together for a few moments.
Boil the linguine in a pot full of boiling salted water until al dente, drain and put them in a soup-tureen.
Season the pasta with the remaining butter, fried with garlic and Sage, then add the Parmesan cheese, mozzarella cheese and truffles to reeds.
mix carefully and transferred it into a buttered baking dish, put over the mixture of mushrooms and ingredients and bake in the oven (200 degrees) for 10 minutes.
Serve immediately.
Ingredients and dosing for 6 persons
- 450 g of type pasta linguine
- 8 crests of cock
- 100 g of cultivated mushrooms
- 150 g of chicken livers
- Salt
- Pepper
- 100 g of butter
- 1 tablespoon of flour
- 1 clove of garlic
- 1 sprig of sage
- 2 tablespoons of grated parmesan cheese
- 25 cl of milk
- 1 mozzarella
- 1 small truffles
- 1 ladle of broth
- 1/2 cup of white wine