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Cicatelli with mushrooms




Semolina pasta

350 grams


2 wedges

Extra virgin olive oil

to taste


2 unit

Champignon mushrooms

200 grams

Dried pine nuts

30 grams

Tomato pulp

1 can


to taste


to taste


1 sprig

Grated Parmesan cheese

1 spoon

first courses from Italy - Puglia

Cicatelli with mushrooms

Cicatelli with mushrooms

with gluten with fish with lactose with nuts high in potassium with good fats

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cicatelli with mushrooms

If you are a mushroom lover, this first course can be a great idea for your lunches: they are the mushroom-flavored Cicatelli!

Cicatelli with mushrooms step 1

step 1

Clean the mushrooms by removing the final part of the stem, rinse them quickly under running water and dry them with a sheet of absorbent paper. Then cut them into slices that are not too thin.

Cicatelli with mushrooms step 2

step 2

In a pan, fry the crushed garlic in the oil together with the washed and cleaned anchovies. Then add the mushrooms.

Cicatelli with mushrooms step 3

step 3

Stir well for a few minutes, then add the pine nuts.

Cicatelli with mushrooms step 4

step 4

After a few minutes, add the chopped tomato pulp.

Cicatelli with mushrooms step 5

step 5

Add salt, pepper and cook for 20 minutes over low heat. If the sauce should dry out too much, add a ladle of water.

Cicatelli with mushrooms step 6

step 6

Boil the pasta in plenty of boiling salted water, drain it al dente, pour it in the pan where it is seasoned and mix well to mix the flavors.

Cicatelli with mushrooms step 7

step 7

Then serve with a sprinkling of chopped fresh parsley and complete with flakes of Parmesan cheese.

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