My grandmother's penne with chanterelles

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My grandmother's penne with chanterelles

My grandmother's penne with chanterelles

Number of people

400 g of penne rigate

2 bunch tomatoes, fresh

200 g of chanterelle

1 white onion

2 tablespoons of fresh cream

25 g butter

6 tablespoons grated parmesan cheese parmigiano reggiano

Pepper from the mill


1 bunch of fresh basil

Preparation: 15 min
Cooking time: 9 min
Step 1
Boil the 2 tomatoes, peel them, cut them into small cubes.
Step 2
Wash the chanterelles thoroughly.
Step 3
In a cast iron skillet, melt the butter and chopped white onion.
Step 4
Add the chanterelles and fry quickly. Add diced tomatoes; 3 min after crème fraîche; simmer another 10 min covered. Season with salt and pepper, set aside the sauce.
Step 5
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 6
Pour them into a well drained bowl, then add the sauce, sprinkle with parmigiano reggiano (tastier than "grana padano") and mix well.
Step 7
Cover the bowl with a cloth and let it absorb all the flavours (5 min is enough).
Step 8
Serve covered with a few fresh basil leaves.
I add my grain of salt

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