Pasta purple potato with mushrooms on cheese fondue
Hola! Easter is coming ! What do you do for menu? I think I ‘ll cook light also because the next day I’ll have a wedding
In fact, this recipe could be a starting point for Easter lunch.
To be honest , the inspiration I took from the blog “La cucina di stagione ” by Claudia Bonera, she had called them potato strudel with seafood, what I would do at Easter.
Today, however, I propose my own version, I first thought to use purple potatoes because I wanted a dazzling color (which does not have given probably the potatoes were not mature enough and therefore not enough purple .. boh ), however the flavor was a huge success.
I made a mushroom filling, I combined it all with a cheese fondue and waffles .
Here is the recipe, Pasta purple potato with mushrooms on cheese fondue:
Finally I can post the pasta with mushrooms! The party of the “Alpini Group” ended a week ago (here you can see some pictures of the party) and I would say very well, so I am going to write the recipe of one of the many sauces proposed. This recipe has given me three years ago, the first time I was commissioned, the husband of my former owner, a cute person who was a chef … it is yummy!
I state that the photos for this post are basic as they are true, in the paper plate and the doses given are for about 4 liters of gravy. You do according to servings you wish to prepare! here it is:
Penne with mushrooms, cream and speck ham. A dish from the scent of mountain mushrooms and smoked bacon softened by the delicacy of fresh cream
Ricetta: First course
400 g of dried porcini mushrooms
3 hg speck ham (about three slices cut a little high)
250 g of tomato sauce
marjoram to taste
Approximately 1.5 L of fresh cream (this may 'need less depends on how mushrooms need)
garlic to taste
parsley to taste
white wine to taste
vegetable broth (a ladle)
Soak the dried mushrooms (fresh or frozen them who do not)
Dice the speck ham thin
Fry the garlic in a pan and fry the speck ham (about two minutes).
Throw the mushrooms in the pan, sprinkle with parsley, salt and sprinkle with white wine.
After 5 minutes, add the tomato puree (I made a sauce with fresh tomatoes).
Sprinkle with marjoram.
Bake basting occasionally with vegetable broth for 30/45 minutes.
The mushrooms cooks fairly quickly, I recommend: Taste, if all goes well cooking add the cream and cook for 5 minutes.
The sauce should not be too liquid, it must have a thick consistency.
Try it is very good ... there is no Alpinoman without this typical pasta!!!
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