Penne with mushroom fondue, fresh tomatoes and basil

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Penne with mushroom fondue, fresh tomatoes and basil

Penne with mushroom fondue, fresh tomatoes and basil





Penne with mushroom fondue, fresh tomatoes and basil
Penne with mushroom fondue, fresh tomatoes and basil

Ingredients
Number of people
-
4
+

400 g of penne

2 grappes tomatoes, fresh

4 button mushrooms

1 white onion

2 tablespoons of fresh cream

4 tablespoons of olive oil

25 g butter

6 tablespoons of Parmesan Reggiano

1 sprig of basil

1 pinch of salt




Preparation 
TOTAL TIME: 30 MIN
Preparation: 10 min
Cooking time: 20 min
Step 1
Boil the 2 tomatoes, peel them, cut them into small cubes.
Step 2
Wash the mushrooms, cut them into slices, then cut the slices in half.
Step 3
In a cast iron skillet, melt the butter and chopped white onion.
Step 4
Now brown the mushrooms with 4 tablespoons of olive oil.
Step 5
Halfway through cooking, add the diced tomatoes; 3 min after the crème fraîche; simmer another 15 min under cover (the mushrooms must remain rather firm).
Step 6
Season with salt and pepper, set aside the sauce.
Step 7
Cook the pasta al dente (9 ½ min) (preferably use the "penne rigate"; avoid spaghetti, which is not suitable for this type of sauce).
Step 8
Pour them into a well drained bowl, then add the sauce, sprinkle with parmigiano reggiano (much better than "grana padano") and mix well.
Step 9
Cover the bowl with a cloth and let it absorb all the flavours (5 min is enough).
Step 10
Serve covered with a few fresh basil leaves.
I add my grain of salt


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