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Pasta: Farfalle with Porcini Mushrooms

Pasta: Farfalle with Porcini Mushrooms
© Constantin Fischer
Home Food & Drinks Recipes Cooking Pasta: Farfalle with Porcini Mushrooms

Pasta: Farfalle with Porcini Mushrooms

Pasta

A quick pasta dish made all the more flavourful by the addition of fresh mushrooms.

Constantin Fischer

For the tomato sauce:

Ingredients (4 servings)
1 kg tinned tomatoes
1 anchovy fillet
1 tablespoon(s) brown sugar
1 strip(s) lemon peel
1 kaffir lime leaf
1 teaspoon(s) fennel seeds
1 twigs rosemary
pepper
salt
olive oil

For the porcini mushrooms:

Ingredients (4 servings)
250 g fresh porcini mushrooms
2 twigs rosemary
1 clove of garlic
salt
pepper
peanut oil
olive oil

For the pasta:

Ingredients (4 servings)
500 g farfalle
salt

To serve:

Ingredients (4 servings)
1 ball mozzarella
  • Lightly caramelise the sugar in a pan and add the tinned tomatoes. Break up the tomatoes in the pan and bring to the boil. Add the anchovy fillet and let the sauce reduce.
  • After approx. 15 minutes add the lemon zest, kaffir lime, rosemary and pepper and leave to infuse for a further 10 minutes. Season with salt and add some olive oil.
  • Clean the porcini mushrooms with a brush if necessary and halve or quarter them depending on their size. Then fry briefly in a hot pan with a little peanut oil.
  • Add the garlic and rosemary to mushrooms in the pan, season with salt and pepper and leave to infuse for a few minutes. Add a little olive oil at the end.
  • Cook the pasta according to the package instructions in well salted water.
  • To serve, arrange the mozzarella over the dish.

Photo gallery of the preparation. 

Pasta: Farfalle with Porcini Mushrooms
Pasta: Farfalle with Porcini Mushrooms
Constantin Fischer
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