Pastasotto with fresh pak choi and chanterelles

10 | 10-Edition Johann Lafer



Sauté the shallots and garlic in olive oil until translucent. Add the Fregola Sarda and continue to sauté. Deglaze with white wine, then pour in the chicken stock. Cook the pasta until al dente. Just before the dish is done, add the cubes of butter and Parmesan.

Season with salt, pepper and lemon juice to taste. Season the pak choi leaves with salt, pepper, sugar, olive oil and lemon juice and serve in the middle of the pastasotto. Fry the chantarelles in butter and olive oil. Season with salt and pepper. Finally, arrange on top of the salad.

  • 1
  • 2

Serves 4:

For the pasta pearls:

  • 2 shallots, diced
  • 1 garlic clove, chopped
  • 50 ml good-quality, mild olive oil
  • 250 g Fregola Sarda (hard durum wheat balls)
  • 150 ml dry Riesling
  • 700 ml chicken stock
  • 100 g butter, cold, cubed
  • 100 g Parmesan, finely grated
  • Juice of 1 lemon
  • Ground salt and pepper

For the pak choi:

  • Young, fresh pak choi leaves
  • Sugar
  • Olive oil and lemon juice

For the chantarelles:

  • 150 g chantarelles, cleaned ready to cook
  • 1 tbsp butter
  • 1 tbsp olive oil

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