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.
Ingredients
- 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
- pepper
- salt
- olive oil
- 250 gfresh porcini mushrooms
- 2 sprig(s)rosemary
- 1clove of garlic
- salt
- pepper
- peanut oil
- olive oil
- 500 gfarfalle
- salt
- 1 ballmozzarella
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
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.Step 5
Cook the pasta according to the package instructions in well salted water.Step 6
To serve, arrange the mozzarella over the dish.