120 g butter
150 g chanterelles
250 g fregola sarda
1 clove garlic
2 piece lemon
100 ml olive oil
150 g pak choi
100 g parmesan
3 pinch pepper (ground)
700 ml poultry stock
150 ml riesling (dry)
3 pinch salt
2 piece shallots
Heat the oil in a frying pan and swirl it around.
Peel and finely chop the shallots and garlic then sauté them. Add the Sardinian pasta speciality fregola sarda and sauté as well.
Deglaze with white wine, then pour in the poultry stock.
Ingredients
50 ml olive oil, 2 piece shallots, 1 clove garlic, 250 g fregola sarda, 150 ml riesling (dry), 700 ml poultry stock
Wash the lemon in hot water, dry it and squeeze the juice.
Mix all the ingredients together to make a dressing.
Ingredients
1 piece lemon, 50 ml olive oil, 1 pinch salt, 1 pinch pepper (ground)
Mix the pak choi leaves with the dressing in a bowl.
Ingredients
150 g pak choi
Heat the butter in a frying pan and swirl it around. Clean and sauté the chanterelles.
Season with salt and pepper.
Ingredients
150 g chanterelles, 20 g butter, 1 pinch salt, 1 pinch pepper (ground)
Finely grate the parmesan.
Stir in the butter and parmesan just before the pasta is cooked.
Wash the lemon in hot water, dry it and squeeze the juice.
Season the pastasotto with salt, pepper and lemon juice.
Ingredients
100 g butter, 100 g parmesan, 1 piece lemon, 1 pinch pepper (ground), 1 pinch salt
Arrange the pastasotto on plates.
Top with pak choi and fried chanterelles and serve immediately.
925.75
26.28 g
66.81 g
47.70 g
