Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 500 g | mushrooms (the ones you prefer) |
| 200 mL | cooking cream Sterilgarda |
| 320 g | pasta (fusilli or whatever you prefer) |
| 1 cloves | garlic |
| q.b. | salt |
| q.b. | pepper |
| q.b. | chopped parsley |
| q.b. | extra virgin olive oil |
| q.b. | grated cheese |
| q.b. | butter |
Preparation
- Clean the mushrooms to remove any residual soil and cut them into strips.
- Heat a drizzle of extra virgin olive oil in a non-stick pan and fry the whole, crushed garlic clove; let it brown, remove and add the mushrooms with a knob of butter.
- Cook over low heat for at least 20 minutes or until the mushrooms are well cooked and finally add a handful of chopped parsley.
- Meanwhile, bring the water for the pasta to the boil and cook until al dente.
- With the heat off, add the Sterilgarda cooking cream to the mushrooms and season with salt and pepper.
- Drain the pasta and finish cooking by stirring in a sprinkling of grated cheese.
Slice the onion In a non-stick pan, melt the butter with the onion Add the speck Add the rice and toast Add the beer, broth and the rest of the ingredients ...
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