RecipeWe make difference SIB
INGREDIENTS
Ingredients
Sauce
- Sliced mushroom 450g
- Shallot 60g
- CELERI 30g
- White wine 150g
- Thyme 1sprig
- Butter 80g
- Foie Gras spread 20g
- Salt desired
- pepper desired
- Sunflower oil 30g
- Water 450g
Pasta
- SPAGHETTI ALLA CHITARA 20% EGG 2ea
- Mushroom 30g
- Butter 10g
- Thyme desired
- Sauce 50g
- Proschuttoe slice 95g( 7 slices) desired
- water from pasta boiling desired
HOW TO MAKE
Method
Sauce
- Sprinkle the oil at the heated pan
- Suate shallot, cerely, sliced mushroom in order
- Boil down the wine
- Add the water, thyme and once boil , then reduce the fire (medium heat) and simmer for 1 hour
- Sieve and boil down
- Reduce the heat to the small fire and add the cold butter, Foie Gras spread . Keep stirring
- Add salt & pepper
Pasta
- Boil spaghetti for 2.5 min
- Toast Proschutto at the pan or in the oven
- Saute sliced mushroom, thyme,salt,pepper with butter
- Add pasta and saute at the strong fire for the short time
- Add sauce and saute
- Plating and topping the toasted proschutto
PRODUCTS
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