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Paccheri with porcini mushrooms and beetroot

ingredients

servings

4

Porcini mushrooms

300 grams

Garlic

2 wedges

Parsley

2 spoons

Olive oil

5 spoons

Lemons

1 half

Ricotta cheese

200 grams

Paccheri, pasta

350 grams

Porcini mushrooms

300 grams

Iodized salt

to taste

Cherry tomatoes

2 unit

Red beetroot

2 unit

first courses from Italy

Paccheri with porcini mushrooms and beetroot

Paccheri with porcini mushrooms and beetroot

vegetarian with gluten with lactose high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Paccheri with porcini mushrooms and beetroot

Dish from light flavor and tasty

Paccheri with porcini mushrooms and beetroot step 1

step 1

Wash the mushrooms. Cook them by frying two cloves of garlic, cut in half which will lift before dropping the mushrooms.

Paccheri with porcini mushrooms and beetroot step 2

step 2

Add 2 tomatoes and almost cooked, add salt and then put the parsley.

Paccheri with porcini mushrooms and beetroot step 3

step 3

In large unapadella put 1 tablespoon of oil and cook for a few minutes beets, previously boiled and then centrifuged

Paccheri with porcini mushrooms and beetroot step 4

step 4

Work together the creamy ricotta with the grated peel of half a lemon.

Paccheri with porcini mushrooms and beetroot step 5

step 5

Cook the pasta and place in the pan with beets: Paccheri buy the red.

Paccheri with porcini mushrooms and beetroot step 6

step 6

Arrange the plate and decorate the pasta with mushrooms and two tablespoons of cottage cheese.

Paccheri with porcini mushrooms and beetroot step 7

step 7

P erocedimento long but easy to perform and Bon appetit

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