Trofie with fresh chanterelles and shallots
Instructions
Clean the chanterelles, cut them into pieces and heat for 2 minutes in boiling salted water then drain.
Cut the shallots into wedges and soffriggeteli in a saucepan along with chanterelles, 2 spoonfuls of olive oil, a knob of butter, salt, pepper and a sprig of Marjoram.
With and let it braise, a very low heat for about 20 minutes, stretching the sauce with a tbsp of vegetable broth.
Meanwhile Cook the trofie in plenty of boiling salted water until al dente, drain, put them back into the cooking pot and rovesciatevi over the Chanterelle sauce; stir the dough with a knob of fresh butter, complete with plenty of chopped parsley, grated cheese, ground pepper, then put in a serving dish and serve immediately very hot, with grana padano.
Ingredients and dosing for 4 persons
- 500 g of type pasta fresh trofie
- 200 g of chanterelle mushrooms
- 150 g of shallots
- 1 sprig of marjoram
- 1 walnut butter
- Grana padano cheese
- Abundant of chopped parsley
- 1 tbsp of vegetable broth
- 2 tablespoons of olive oil extra virgin
- Salt
- Minced 1 of peppercorns