Bavette ham and mushrooms
Instructions
Clean the mushrooms, wash them, cut them into slices, then throw in a big saucepan (which may also contain the dough), where you will have already made Brown the butter with the garlic.
Let stand for 10 minutes, then add the diced ham.
wet with brandy, add salt, pepper and spiced with a sprinkle of nutmeg.
Cook, moderate flame for 20 minutes.
Meanwhile, fire place a container with salty water to boil the bavette: as soon as the water boils, throw yourself through switch, drain the pasta al dente and put it in the pan of mushrooms.
Mix all the ingredients very well, by joining three tablespoons of grated Parmesan and fontina, cut into very thin slices.
Served hot.
Ingredients and dosing for 4 persons
- 500 g of type pasta tips
- 250 g of chanterelle mushrooms
- 70 g of butter
- 1 clove of garlic
- 150 g of ham
- 1 dram of brandy
- Salt
- Pepper
- 1 sprinkle of nutmeg
- 3 tablespoons of grated parmesan cheese
- 50 g of fontina cheese