Pappardelle With Speck, Mushrooms And Potatoes
Recipe first for 6 people based on Potatoes with tomato - cooking method pan.
Preparation:
Preparation: Peel and chop the onion and a clove of garlic and brown them in a large pan with 30 g of butter and 4 tablespoons of oil. Wash and peel the potatoes, cut them into cubes and brown them in the pan, over high heat, for a few minutes. Add the mushrooms to the potatoes, cook for 2-3 minutes then add a glass of dry white wine. Leave to evaporate, then add 20 cl of broth in which a spoonful of tomato paste, a stock cube with mushrooms and a sprinkling of pepper have been dissolved. Cook again until mushrooms and potatoes are tender. Meanwhile, boil the pappardelle al dente. When the mushrooms and potatoes are cooked, add the speck cut into strips and season with salt. Drain the pasta and toss it for a few minutes in the sauce; finally complete with chopped parsley, a drizzle of raw oil and serve immediately.
Ingredients:
Ingredients: 500 G Pappardelle Type Pasta - 300 G Mixed Frozen Mushrooms - 300 G Potatoes - 100 G Speck - 70 G Onion - 1 Garlic Clove - 1 Tuft Parsley - Tomato Paste - 30 G Butter - 1 Mushroom Cube - 20 Cl Broth - 1 glass of dry white wine - extra virgin olive oil - salt - 1 sprinkle of pepper
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