Tryffelpasta med svamp, salsiccia och prosecco

Truffle pasta with mushrooms, salsiccia and prosecco

Welcome to a food journey where we explore an exclusive mushroom pasta with a touch of truffle and salsiccia. This recipe is a symphony of flavors that will take your taste buds on an unforgettable journey to the heights of food. So put on the apron and let's create this gourmet masterpiece together!

Ingredients:

  • 400g of your favorite pasta
  • 3 fresh salsiccia sausages
  • 1 clove of garlic
  • 2 dl prosecco
  • 2 dl whipping cream
  • 300g forest mushrooms
  • Zest from 1 lemon
  • Truffle mushroom cream, to taste
  • Chinese soy sauce

For the Sourdough Crumbs:

  • 3-4 slices of sourdough bread
  • 1 bunch of fresh chives
  • 1 lemon
  • 50g Parmesan cheese
  • Sea salt

Initial steps:

  1. Freeze and Shred Sourdough: Start by freezing the bread slices for about 3 hours. Then grate the frozen bread on a grater.

  2. Toast Sourdough Crumbs: Heat some olive oil in a frying pan over medium heat and toast the breadcrumbs until crispy. Sprinkle with sea salt and lemon zest, then roast for a few more minutes. Remove from the heat and grate the Parmesan cheese over the crumbs. Finely chop the chives, mix well and set aside.

Now you are ready to create this amazing mushroom paste! Join us as we take the next steps towards a tasty experience.

Step-by-step Recipe:

  1. Cook the pasta: Start cooking the pasta for a few minutes less than the package instructs.

  2. Salsiccia and Mushroom Filling: Slice the sausages and remove the skin. Cut the sausage into smaller pieces and fry in a pan with a little olive oil over medium heat. Add garlic and fry together with the sausage. Roughly grate the mushrooms and add them to the pan. Season with a pinch of sea salt. When the mushrooms release their liquid, add the prosecco and simmer for a few minutes.

  3. Creamy Sauce: Pour in the whipped cream and let it simmer for a few more minutes. Add lemon zest and a splash of soy sauce. Add the partially cooked pasta along with a little pasta water. Season with several dollops of truffle cream and, if necessary, a little salt and pepper.

  4. Serve and Decorate: Transfer the pasta to a serving bowl and sprinkle with the sourdough breadcrumb mixture.

Your mushroom pasta with truffle and salsiccia is now ready to be enjoyed! Let your senses be seduced by this gastronomic master variation. Bon appetit!

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