Chenelle with porcini mushrooms with tomato sauce


Primary course For four folks


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.



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