Caserecce with fresh mushrooms, walnuts and speck
- Serving: For 4 People
Caserecce ai funghi freschi noci e speck
Caserecce with fresh mushrooms, walnuts and speck
What's better than the scent of freshly picked mushrooms?
A nice plate of pasta with sautéed fresh mushrooms and the scent of autumn. ....
This recipe of mine based on mushrooms, speck and walnuts, is without the cream and without the butter.
Instead of nuts you can use chestnuts, taking care to cut the skin, boil them for 40 minutes (or in the microwave for 4 minutes at maximum power, let them cool, peel them and reduce them to cream.
The Casarecce with speck mushrooms and walnuts are an autumn dish full of aromas and flavors .... to try !!!!
Ingredients
Instructions
Caserecce with fresh mushrooms, walnuts and speck
Ingredients:
500 gr of Caserecce or tagliatelle
400 gr of forest mushrooms
8 walnuts (or boiled chestnuts)
1 glass of dry white wine
100 gr of classic philadelphia
1 slice of Speck in small pieces
tomato sauce (optional)
2 cloves of garlic
1 minced shallot
Chilli pepper to taste
1 bunch of chopped parsley
Grated Parmesan cheese
Olive oil
Salt and pepper
Method :
Clean the mushrooms with a dish towel. Chop the nuts separately. In a pan with olive oil combined with walnuts, chopped speck and chopped shallots. Leave to flavor for a few minutes and add the philadelfia and a little tomato. Stir and turn off the heat.
In another pan, brown the garlic in the olive oil without burning it, add a little chopped shallot and the chilli pepper.
Add the wild mushrooms and sauté them.
Deglaze with white wine and cook for about 10 minutes. Add the chopped walnuts with the speck, mix and turn off the heat.
Cook the pasta al dente, drain and stir together with the mushrooms and walnuts ...
Decorate with the chopped parsley, and the grated Parmesan.
Buon appetito!!
