1 tbsp Butter
150 g Chanterelles, trimmed and ready to cook
100 g Diced butter
150 ml Dry Riesling
250 g Fregola Sarda (durum wheat semolina balls)
1 clove, tsp Garlic
50 ml Good mild olive oil
1 units Lemon
1 tbsp Olive oil
100 g Parmesan
700 ml Poultry stock
2 units Shallots
Peel and finely chop the shallots and garlic and sauté in olive oil until translucent. Add the fregola sarda and sauté. Deglaze with white wine then pour in the vegetable stock. Cook the pasta until al dente. Just before the end, add the butter cubes and finely grate the Parmesan over the top. Squeeze the lemon. Season with salt, pepper and lemon juice to taste.
Ingredients
2 units Shallots, 1 clove, tsp Garlic, 50 ml Good mild olive oil, 250 g Fregola Sarda (durum wheat semolina balls), 150 ml Dry Riesling, 700 ml Poultry stock, 100 g Diced butter, 100 g Parmesan, 1 units Lemon
Season the pak choi leaves with salt, pepper, sugar, olive oil and lemon juice and arrange in the centre of the pasta sotto.
Sauté the chanterelles in butter and olive oil. Season with salt and pepper. Finally, spread over the salad.
Ingredients
150 g Chanterelles, trimmed and ready to cook, 1 tbsp Butter, 1 tbsp Olive oil
819
25.62 g
56.27 g
46.03 g
