Kappellachchi with porcini mushrooms and Parmesan.

-Flour 50g.
-Egg yolk 1 piece.
-Olive oil 15 gr.
-White mushrooms 80g.
-Salt to taste
-Pepper to taste
-Parmigiano Reggiano 30 g.
-22% Cream 30 oz.
-Garlic 2 c.
-Thyme 2 c.
-Rosemary 2 c.
-Mascarpone cheese 10 gr.
-Balsamic cream 20 g.


On a hot frying pan with garlic, rosemary, thyme brown the slices of porcini mushrooms. Bring to a ready and taste, then chop.
Preparation of the test:
Combine the flour, egg yolk, olive oil and salt until smooth. Cool and finely roll on layers.
With a stencil cut out circles.
Place the stuffing and shape the pasta kappellachchi.
Preparation of the sauce:
Cream and grated parmesan combine and stir over low heat until smooth.
Kappellachchi Cook in boiling salted water for 3 minutes.
Then bring to a readiness in a hot frying pan with butter.
A small amount of hot sauce, pour in the bottom of the dish, put the pasta and decorate fried porcini mushrooms, grated parmesan and cream of balsamic vinegar.

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