Oriental Trenette

Preparation:

Preparation: Soak the mushrooms in about 15 cl of hot water for 15 minutes, then remove the stem, cut them into thin strips and cook them in the same soaking liquid to which must be added half a spoonful of soy sauce, half a spoonful of sugar and one spoonful of sake . In the meantime, remove the cap from the peppers and divide them in two lengthwise, obtaining four small boats. Pass them in the oven to make them dry, without losing their shape too much. Bring the water to the boil, add salt and cook the trenette together with a large handful of peas. In the last 30 seconds of cooking, add the carrot cut into very light strips (using the potato peeler) and the strips of spring onions, obtained by dividing the plant into individual leaves and cutting these into thin strips, as long as the leaf itself. Drain everything and quickly sauté a little of their cooking juices and a drizzle of oil in the pan with the mushrooms. Distribute the pasta among the peppers and serve piping hot.