Casareccia gratin, bacon and mushrooms.
500 gr. of Casareccia
500 gr. fresh mushrooms
150 gr. smoked bacon
500 ml. double cream 250 ml
. beef broth
200 gr.
grated mozzarella 1 large leek
3 cloves garlic 1 small onion
chopped parsley salt and black pepper
olive oil.
Cook the pasta in salted water according to the manufacturer's instructions. The Casareccia require a long time, so while they we can prepare the sauce.
in 4-5 tablespoons olive oil sauté the leeks very clean, onion and garlic, all finely chopped. Sauté over medium heat for a few minutes and add the diced bacon. Continue sautéing and incorporate Finally mushrooms washed and sliced. Cook until the mushrooms are soft. Add the hot broth and let reduce for 2 to 3 minutes. Incorporate the cream and lower the heat to low, season and add the chopped parsley and grated cheese (reserving a little for browning). Remover.
Drain the pasta and join it to sauce. Pass the pasta to a power or oven dish, put the remaining grated cheese over the pasta and grill for 15 minutes.
500 gr. of Casareccia 500 gr. fresh mushrooms
150 gr. smoked bacon
500 ml. double cream 250 ml
. beef broth
200 gr.
grated mozzarella 1 large leek
3 cloves garlic 1 small onion
chopped parsley salt and black pepper
olive oil.
Cook the pasta in salted water according to the manufacturer's instructions. The Casareccia require a long time, so while they we can prepare the sauce.
in 4-5 tablespoons olive oil sauté the leeks very clean, onion and garlic, all finely chopped. Sauté over medium heat for a few minutes and add the diced bacon. Continue sautéing and incorporate Finally mushrooms washed and sliced. Cook until the mushrooms are soft. Add the hot broth and let reduce for 2 to 3 minutes. Incorporate the cream and lower the heat to low, season and add the chopped parsley and grated cheese (reserving a little for browning). Remover.
Drain the pasta and join it to sauce. Pass the pasta to a power or oven dish, put the remaining grated cheese over the pasta and grill for 15 minutes.
A plate of pasta is comforting in winter and I love to try the result of the different shapes of pasta with different sauces, and I think this is an ideal combination. Although all like me, I have a preference for the wider masses as pappardelle, lasagna or cannelloni well. The Casareccia are delicious because its profile in the form of "S" allows the sauce to get into the pasta, making them more palatable.
Hope you like.
Hope you like.
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