TASTE THE RECIPE

Gnocchi, mushroom cream, ragù of salami and porcini mushrooms

 
TIME

30'
DIFFICULTY
Chef
easy
 
 
RECOMMENDED PRODUCT


 
 
INGREDIENTS

(for 2/3 people)

500 g of gnocchi Ciemme
250 g. of salami
Extra virgin olive oil
Black pepper
White wine ½ glass
250 ml of fresh cream
1 jar of Mushroom Cream Compagnia
200 g. of funghi porcini mushrooms
Parsley
Garlic 1 clove

PROCEDURE

Brown the crumbled salami paste in a pan for around ten minutes in four spoonfuls of oil. Blend with the white wine, add the cream, the Compagnia mushroom cream and continue cooking for another 10 minutes on a low flame. Add salt and pepper to taste.

Cook the garlic clove and sliced funghi porcini mushrooms in a spoonful of oil in another pan. Cover and leave to cook on a low flame until cooked.



DISH PREPARATION

Place the gnocchi in plenty of salted water, drain as soon as they rise to the surface. Sauter the gnocchi in the pan with the condiment for a few moments turning them delicately so as not to break them.

Serve adding some funghi porcini mushrooms.

Buon Appetito !


TASTE WITH
Pinot Grigio del Collio
 

 

 
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