150 g Chanterelles
250 g Fregola Sarda
50 ml Olive oil
150 g Pak choi
100 g Parmesan
700 ml Poultry stock
150 ml Riesling (dry)
120 g butter
1 clove garlic
2 units lemon
50 ml olive oil
3 pinch pepper (ground)
3 pinch salt
2 units shallots
Heat the oil in a pan and spread out.
Peel the shallots and garlic, chop finely and sauté. Add the Sardinian pasta speciality fregola sarda and sauté as well.
Deglaze with white wine, then pour in the chicken stock.
Ingredients
50 ml Olive oil, 2 units shallots, 1 clove garlic, 250 g Fregola Sarda, 150 ml Riesling (dry), 700 ml Poultry stock
Wash the lemon in hot water, dry and squeeze.
Mix all the ingredients together to make a dressing.
Ingredients
1 units lemon, 50 ml olive oil, 1 pinch salt, 1 pinch pepper (ground)
Mix the pak choi leaves with the dressing in a bowl.
Ingredients
150 g Pak choi
Heat the butter in a pan and spread out. Clean and sauté the chanterelles.
Season with salt and pepper.
Ingredients
150 g Chanterelles, 20 g butter, 1 pinch salt, 1 pinch pepper (ground)
Finely grate the Parmesan.
Stir in the butter and Parmesan just before the pasta is cooked.
Wash the lemon in hot water, dry and squeeze out the juice.
Season the pastasotto with salt, pepper and lemon juice.
Ingredients
100 g butter, 100 g Parmesan, 1 units lemon, 1 pinch pepper (ground), 1 pinch salt
Serve the pastasotto on plates.
Spread the pak choi and fried chanterelles over the pasta sotto and serve immediately.
925.75
26.28 g
66.81 g
47.70 g
