Monday, September 10, 2012

Pasta with Chanterelles Sauce

I totaly forgot that I made a very tasty dish: pasta with chaterelles sauce. While cooking the pasta I took the chatererelles and stewed them in butter (yes I always use butter for a better taste). I added salt, spices, black pepper and some milk and a shot of white wine (that's the ultimate kick for the gustative nerves). I stewed it for a while again. Because the milk will turn to water, I took 2 tablespoons of curd at the very end after I switched off the stove top. You can add some yoghurt or mascarpone to get the viscid stiffness. At the very very end I put the pasta to the sauce and mixed it together. It takes, hm as long you have to cook the pasta because you prepare the sauce while the pasta is cooking. I would say: 15 mins. Yummy!

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