Pasta with Parmesan, radishes, radish and truffle

Ingredients for 4 servings:

• 500 g pasta (e.g. penne)
• 200 g radishes
• 200 g radish(s)
• 200 g Parmesan
• 200 ml vegetable stock
• Truffle, fresh and truffle oil or
• Chanterelles, dried with soaking water
• Parsley
• oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta as usual until al dente. Peel the radish, quarter it, and dice it. Wash the radishes, remove the green parts, and dice it. Coarsely grate the Parmesan cheese. While the pasta is cooking, sauté the radishes and radishes in a pot with a little oil. Season with salt and pepper and deglaze with vegetable stock. Add the pasta directly from the water to the vegetable stock and let it reduce. Now thicken the liquid with the Parmesan cheese. Truffle version: Season with the truffle oil now. (Careful, it’s very strong!). Garnish with parsley and, if you have some, grate some fresh truffle over the top. Chanterelle version: Soak the chanterelles in water for one hour, making sure to save the water. After sautéing the radishes and radishes, add the mushrooms. Replace half of the vegetable stock with the water used to soak the mushrooms. Sprinkle the mixture with parsley at the end. Serve with iceberg lettuce. This dish also makes an excellent starter or midcourse.