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  • Malloreddus With Creamy Porcini Sauce

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    Malloreddus With Creamy Porcini Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 tsp Salt
    • 1 x 500 gram pac dry malloreddus
    • 4 Tbsp. Extra virgin olive oil
    • 1 sm Onion, finely minced
    • 2 x Cloves garlic, finely minced
    • 100 ml White wine, (31/2fl ounce)
    • 2 x 20 g packs dry porcini mushrooms, rehydrated and roughly minced
    • 1 x 142 millilit single cream
    • 1 x 20 grams pac fresh parsley, finely minced Parmesan shavings for garnish, (optional)

    Directions

    1. Place a saucepan of warm water over a moderate heat, add in the salt and bring to the boil.
    2. Cook the malloreddus as per pack instructions.
    3. In a large frying pan or possibly saucepan heat the extra virgin olive oil then saute/fry the onion and garlic till softened. Add in the wine and reduce by half, then add in the mushrooms.
    4. Drain the pasta and combine in the pan with the mushroom sauce, then add in the cream and parsley, mix to incorporate. Serve immediately with parmesan shavings.
    5. NOTES : A combination of pasta in a creamy sauce with porcini mushrooms and herbs.

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