Chenelle with porcini mushrooms with tomato sauce
Small chenelle with nice impact! Porcini mushrooms, ricotta, parmesan, eggs and durum wheat semolina for the dough to be served on a mattress of tomato sauce. strive additionally this pastel de nata recipe too.
Primary course For four folks
15 g of dried porcini mushrooms
400 g of cottage cheese
50 g of grated Parmesan cheese
2 egg yolks
40 g of flour
100 g of durum wheat semolina
1 clove of garlic
6 tablespoons of olive oil
1 field of 400 g chopped peeled tomatoes
2 sprigs of sage
ca. 45 minutes
no less than 6 hours
6 h 45 min
Freind’s kitchen recipes, Ginger and lime herbal tea.
Soak the mushrooms in chilly water for 20 minutes. Drain, rinse with chilly water, squeeze nicely and chop very finely. Combine with ricotta, Parmesan, egg yolks and flour, till you get a homogeneous mass. Salt and pepper. Unfold a 3rd of the semolina on the underside of a tray. Pour the remaining right into a plate. Utilizing two spoons, kind approx. 16 equally giant chenelle. Move them rigorously within the plate with the semolina, then place them on the tray sprinkled with semolina. Unfold the remaining semolina on the gnocchi and allow them to relaxation within the fridge for no less than 6 hours.
Chop the garlic and fry it in a little bit of oil. Add the tomatoes and simmer for 15 minutes. Season with salt. Simply earlier than serving, briefly fry the sage leaves in a little bit oil and put aside. Warmth the remaining oil in a non-stick pan and brown the chenille for 2-Three minutes. Serve on a mattress of tomato sauce and garnish with the sage leaves. You might have the interest to learn baked pumpkin with speck recipe/ Avocado and apple smoothie.