Nastrini with peppers
Instructions
Soak the mushrooms in two glasses of milk for about an hour.
Drain and squeeze well, gently FRY in a pan with two tablespoons of olive oil extra virgin olive and garlic clove poached (remove when cooked).
Add salt, pepper and add a teaspoon of vegetable, grain previously dissolved in 2 tablespoons water.
Evaporate.
After that, pour a small glass of Brandy previously heated and flambé.
When cooked, put the chopped parsley.
Clean, wash and cut coarsely dice the red pepper, then FRY over high heat in a tablespoon of olive oil extra-virgin, season with salt and pepper.
Allow to cool two ingredients (mushrooms and bell pepper), put it in the mixer, adding a glass of cream and blend it all.
You have to get a sauce with the consistency of a cream.
Cook pasta in salted water, drain (keeping a few tablespoons of cooking water) and stir-fry together with the sauce.
If it is too thick, stir in the cooking water.
Ingredients and dosing for 4 persons
- 250 g of type pasta ribbons
- 1 handful of dried mushrooms
- 1 red pepper
- 2 cloves of garlic
- Parsley
- 1 teaspoon of vegetable granular
- Milk
- 1 glass of cream
- 1 dram of brandy
- 3 tablespoons of olive oil extra virgin
- Salt
- Pepper