Butterflies with tacks to the port
Instructions
Peel the celery, carrot and garlic, chopped finely, then everything in a pan, let it Fry lightly with the butter.
Add the mushrooms (home of earthy part, then washed and dried), then add salt, pepper and squirt with the port, which will evaporate into focus.
Continue cooking for about 30 minutes, joining focus possibly a bit of hot water.
Add the ham and let it stand for a few moments.
Drain the pasta and dress with the sauce and parsley and serve.
Ingredients and dosing for 4 persons
- 400 g of type paste butterflies
- 500 g of fungus nails
- 1 costa of celery
- 1 small carrot
- 1 clove of garlic
- 1/2 cup of porto wine
- 80 g of ham cut into strips
- 1 tablespoon of chopped parsley
- 50 g of butter
- Salt
- Pepper