John Myers
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Pasta: ‘Crema Di Funghi’ with Rocket and Goat Cheese
The perfect pasta: ‘crema di funghi’ with rocket and goat cheese recipe with a picture and simple step-by-step instructions.
Crema di Funghi
- 1 tbsp Oil
- 250 g Mushrooms
- 50 g Fresh onion
- 5 g Garlic fresh
- 1 g Fresh ginger
- 50 ml White wine selection (lovely)
- 75 ml Cream 30% fat
- 1 tsp Savory spice
- 1 tsp Dried marjoram
- 1 tbsp Colorful pepper
- 0,5 tsp Dried chilli
pasta
- 100 g Spiral pasta
- 1000 ml Salted water
Topping
- 20 g Arugula
- 50 g Goat cheese
Crema di Funghi
- Wash the onion, peel and roughly dice … Wipe the mushrooms with a damp kitchen towel as if slicing them … Peel the ginger and chop it up … Wash the rocket and shake it off … Cut the goat cheese into fine slices
- Heat the oil in a pan with ginger, chilli and ground pepper … fry the onion and mushrooms for about 5 minutes … deglaze with white wine and reduce for about 5 minutes, fill up with cream and herbs and simmer for another 5 minutes
pasta
- Bring the water for the pasta to the boil and let the pasta simmer for about 7 times … drain and add to the crema di funghi as you fold in and cook for about 3 minutes
Serve
- Spread half of the cheese like rocket on a deep pasta plate, pour 2/3 of the Crema di Funghi pasta pan on top with a little rocket and 1/3 of the Crema di Funghi pasta pan with rocket and goat cheese
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