Recipe Tip: Pasta: Farfalle with Porcini Mushrooms - Falstaff
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. A quick pasta dish made all the more flavourful by the addition of fresh mushrooms.
- 1 kgtinned tomatoes
- 1anchovy fillet
- 1 tablespoonbrown sugar
- 1 strip(s)lemon peel
- 1kaffir lime leaf
- 1 teaspoon(s)fennel seeds
- 1 sprig(s)rosemary
- olive oil
- 250 gfresh porcini mushrooms
- 2 sprig(s)rosemary
- 1clove of garlic
- peanut oil
- olive oil
- 500 gfarfalle
- 1 ballmozzarella
Step 1Lightly 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.
Step 2After 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.
Step 3Clean 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.
Step 4Add 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.
Step 5Cook the pasta according to the package instructions in well salted water.
Step 6To serve, arrange the mozzarella over the dish.