Wild mushrooms and basil pasta (FOR 4 PERSON)
Let’s check materials
Metro Chef green lentil pasta 800 g
Coconut cream 250 g
1 bunch of fresh basil
Pesto sauce 100 gr
Butter 100 gr
Olive oil 50 ml
Salt 5 gr
Black pepper 5 gr
Morel mushrooms 50 gr
Oyster mushrooms 50 g
Shiitake mushrooms 50 g
Asparagus 8 pieces
Pasta with mushrooms and basil
Fabrication
Olive oil and salt are added to boiling water.
The pastas are added and boiled until al dente consistency and filtered.
Butter is added to the pan and the chopped mushrooms are sautéed and seasoned with salt and pepper.
Pesto sauce and coconut cream are added and mixed.
When the cream thickens, pastas are added. The asparagus is boiled in boiling water for 45 seconds and added to the pasta.
It is made ready for service by adding basil leaves, salt and pepper.
Seafood tagliatelle (FOR 4 PERSON)
Materials
Metro Chef Tagliatelle 800 gr
Butter 100 gr
Olive oil 50 ml
Salt 5 gr
Black pepper 5 gr
Cream 100 gr
Mussel meat 80 g
Fish broth 100 ml
Shrimp
Vongole
Microfly
Seafood Tagliatelle
Fabrication
Olive oil and salt are added to boiling water.
The pastas are added and boiled until al dente consistency and filtered.
Sauté the shrimps, vongole and mussels sequentially with olive oil in a pan and add fish broth.
Cream is added and seasoned with salt and pepper. Drained pastas are thrown into the sauce and mixed, and butter pieces are added and the sauce and pasta are bound.
Prepared pasta is served with micro sprout.
