English
Menu Cerca

Fettuccini with chanterelle and olive sauce

First course

tempoready in: 40' mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

La Numero 15

La numero 15

thumb

DOWNLOAD THE NEW LAGOSTINA APP

appstore  |  googleplay
The free application of Lagostina with over 100 recipes for cooking with pressure cooker.

INGREDIENTS FOR 4 PEOPLE

500g fresh egg fettuccine

300g chanterelle mushrooms

1 garlic clove

1 bunch of fresh oregano

1 sprig of rosemary

100g pitted black olives in oil

250g tomato pulp

20g butter

extra virgin olive oil

salt and pepper

PREPARATION

1. Clean the mushrooms, cut the larger ones into small pieces and leave the others whole. Remove the garlic core and mince with a handful of oregano leaves. Warm a little oil in the wok along with the garlic and oregano mix and rosemary, and then add the chanterelles.

2. Cook for a few minutes, then drain the olives, and add them along with the tomatoes. Stir and simmer the sauce over a low heat for about 15 mins. Season with salt and pepper.

3. Boil the fettuccine until al dente in the pasta pot in salted water. Drain, season them in a bowl with melted butter, pour in the sauce, stir well and serve.

Recipe of Sale&Pepe

MORE RECIPES

thumbinfo

Fregola di primavera

thumbinfo

Lasagna Roll with Robiola Cheese, Salmon and Mushrooms

thumbinfo

Fresh tomato soup

thumbinfo

Vellutata di Zucca e Patate

thumbinfo

Polenta with Baby Stew

thumbinfo

Risotto pere e noci

thumbinfo

Zuppa di funghi

thumbinfo

Pappa al pomodoro moderna