Description

To give spaghetti aux cèpes an extra touch, sprinkle with a dash of Fleur de sel & cèpes .
Which ingredients do you need to get that southern touch? Take the following fresh products:
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400 gr spaghetti
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2 onions
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1 clove of garlic
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40 gr dried porcini mushrooms
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25 cl sour cream
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salt, pepper to taste
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2 tablespoons olive oil (available soon!).
Preparation and tasting:
- Soak the dried ceps in lukewarm water for 5 min and discard the water (this is to rinse the ceps a little).
- Add lukewarm water again and leave to soak for 25 min.
- Chop the onions and garlic finely and fry them in olive oil.
- Add the cep and fry briefly.
- Turn down the heat and add the sour cream, pepper and salt.
- Add a few tablespoons of the water to accentuate the taste of the ceps.
- Mix the sauce with the cooked pasta.
- Serve with a nice glass of wine.
Tip: save the water from the cep to make a meat sauce or risotto with it.
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