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Vermicelli in Leek Cream, Noci mushrooms

ingredients

servings

2

Leeks

200 oz

Champignon mushrooms

250 oz

Extra virgin olive oil

to taste

Vermicelli pasta

170 oz

Grated Parmesan cheese

2 spoons

Shelled walnuts

2 unit

Shelled walnuts

2 unit

Pistachio grain

to taste

Garlic

1 wedge

Parsley

to taste

first courses from Italy - Puglia

Vermicelli in Leek Cream, Noci mushrooms

Vermicelli in Leek Cream, Noci mushrooms

vegetarian with gluten with lactose with nuts high in phosphorus with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vermicelli in Leek Cream, Noci mushrooms

A hearty and delicate dish with an indescribable creaminess at the same time

Vermicelli in Leek Cream, Noci mushrooms step 1

step 1

Clean the leeks by depriving them of the hard part, wash them and cut into slices. Heat a pan with 1 drizzle of oil and cook the leeks for about 10 minutes. Together I cooked some pieces of the hard part for a few minutes to use as decoration.

Vermicelli in Leek Cream, Noci mushrooms step 2

step 2

Clean and slice the mushrooms. In a pan heat a little oil with 1 clove of garlic and a little bit of parsley. Cook the mushrooms. Put the leeks and Parmesan in the mixer and reduce to a puree. If you need to add a few tablespoons of pasta water

Vermicelli in Leek Cream, Noci mushrooms step 3

step 3

Season with Salt, Pepper. If you have fresh sage add it. Finally add the mushrooms. Drain the pasta al dente and let it season with the sauce. Decorate with Pistachio Nuts and if you like with a sprinkling of Parmesan.

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