Pasta: Farfalle with Porcini Mushrooms

Pasta: Farfalle with Porcini Mushrooms

© Constantin Fischer

Pasta: Farfalle with Porcini Mushrooms

Pasta: Farfalle with Porcini Mushrooms

© Constantin Fischer

For the tomato sauce:

Ingredients (Serves 4)

1
kg
tinned tomatoes
1
anchovy fillet
1
tablespoon
brown sugar
1
strip
lemon peel
1
kaffir lime leaf
1
teaspoon
fennel seeds
1
sprig
rosemary
pepper
salt
olive oil

For the porcini mushrooms:

Ingredients (Serves 4)

250
g
fresh porcini mushrooms
2
sprig
rosemary
1
clove of garlic
salt
pepper
peanut oil
olive oil

For the pasta:

Ingredients (Serves 4)

500
g
farfalle
salt

To serve:

Ingredients (Serves 4)

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.