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Homemade mushrooms, olives and hazelnuts
ingredients
servings
2
Semolina pasta
150 oz
Cultivated mushrooms
300 oz
Green olives
10 unit
Hazelnuts
40 oz
Fresh thyme
2 sprigs
Garlic
1 wedge
Extra virgin olive oil
1 spoon
Salt
1 pinch
first courses from world
Homemade mushrooms, olives and hazelnuts
Homemade mushrooms, olives and hazelnuts
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The Caserecce mushrooms, olives and hazelnuts are healthy and quick to prepare. Excellent even cold, they are perfect for meals outside the home.
preparation
step 1
In a pan heat the oil with the crushed garlic clove. When the oil is hot, add the coarsely chopped mushrooms and season with salt. Cook on a high flame.
step 2
Meanwhile, boil plenty of salted water in a pan for the pasta.
step 3
Separately, toast the hazelnuts in a hot non-stick pan and cut the olives in half.
step 4
When the water starts to boil, it's time to throw the pasta and cook it. After having drained it al dente, transfer it to a bowl and season with the mushrooms, then complete it with the olives, toasted hazelnuts and thyme.
