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    Mediterranean Winter noodles with spaghetti, mushroom broth, soft boiled egg, Grana Padano Riserva and Tuscan kale

    4 per.
    T345 min


    • 320 g spaghetti
    • 100 g Grana Padano Riserva
    • 4 eggs
    • 60 g dried porcini mushrooms
    • 250 g fresh button mushrooms
    • 4 leaves Tuscan kale
    • 1 garlic clove
    • Extra virgin olive oil
    • Chives
    • Black and white sesame
    • Salt and pepper to taste


    STEP 1

    Soak the dried porcini mushrooms in cold water for 15-20 minutes and rinse well.
    In a large saucepan, brown the clove of garlic with a drizzle of olive oil. Add the drained porcini mushrooms and let them absorb the flavour of the garlic. Then add the sliced button mushrooms and sauté for a few minutes.

    STEP 2

    Pour about 1 litre of water into the saucepan and bring to the boil.
    Add the chopped Tuscan kale leaves and simmer for 10-15 minutes until the kale is cooked.
    Drain the vegetables with a skimmer and distribute them in the bowls.

    STEP 3

    Cook the spaghetti in the vegetable broth, adding salt to taste.
    Meanwhile, cook the eggs in a small pot with water and a tablespoon of vinegar, bring to the boil and cook for 5 minutes, then cool under running water and shell.

    STEP 4

    When the spaghetti is cooked, remove from the water with a pair of tongs and distribute in the bowls. Add the soft boiled egg then cover with a ladle of broth and Grana Padano Riserva shavings. Serve the noodles while still warm.