TEIGWAREN AUS HARTWEIZENGRIESS
Castellane Parmigiane with porcini mushrooms, rocket, shaved Parmigiano-Reggiano and balsamic vinegar.
350g Barilla La collezione d'Italia Castellane Parmigiane
200g Porcini mushrooms
50g Balsamic vinegar
40g Parmigiano-Reggiano < br>2 bunches Rocket < br>4 tbsp extra virgin olive oil < br>1 chopped shallot < br>2 tbsp chopped parsley, salt and pepper.
Fry the chopped shallot in oil, add the sliced porcini mushrooms and sauté for 4 minutes. Add balsamic vinegar and simmer for another 4 minutes. Finely chop the rocket and season with a little oil and a pinch of salt. Cook the Castellane Parmigiane in plenty of salted water al dente and drain. Mix the porcini mushrooms in the balsamic vinegar with the pasta. Put some rocket on a plate, arrange the pasta on it and serve it garnished with Parmigiano-Reggiano, chopped parsley and a dash of balsamic vinegar.
On a culinary journey through Italy.
Parma is a city steeped in history that has always shown its creativity in its world-famous culinary masterpieces. The Castellane Parmigiane especially reflect the traditions of the Duchy of Parma, inspired by the traditional form of the ladies' skirts. The large opening and the outside ribbed surface make them a perfect accompaniment to vegetable or cheese sauces.