120 g Butter
150 g Chanterelles, trimmed and ready to cook
150 ml Dry Riesling
250 g Fregola Sarda (durum wheat semolina balls)
1 clove Garlic
50 ml Good mild olive oil
2 piece Lemon
50 ml Olive oil
150 g Pak choi
100 g Parmesan
3 pinch Pepper
700 ml Poultry stock
3 pinch Salt
2 piece 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
50 ml Good mild olive oil, 2 piece Shallots, 1 clove Garlic, 250 g Fregola Sarda (durum wheat semolina balls), 150 ml Dry Riesling, 700 ml Poultry stock
Season the pak choi leaves with salt, pepper, sugar, olive oil and lemon juice and arrange in the centre of the pasta sotto.
Ingredients
1 piece Lemon, 50 ml Olive oil, 1 pinch Salt, 1 pinch Pepper
Season the pak choi leaves with salt, pepper, sugar, olive oil and lemon juice and arrange in the centre of the pasta sotto.
Ingredients
150 g Pak choi
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, 20 g Butter, 1 pinch Salt, 1 pinch Pepper
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
100 g Butter, 100 g Parmesan, 1 piece Lemon, 1 pinch Pepper, 1 pinch Salt
925.75
26.28 g
66.81 g
47.70 g
