Strozzapreti with Pioppini Mushrooms & Pecorino Cream

Recipe by Elisa Zucca

Difficulty

Easy

Timings

20 MIN

Cooked with

Veggie Strozzapreti di semola integrale con barbabietola, carota nera e cipolla

Cooked with

Veggie Strozzapreti di semola integrale con barbabietola, carota nera e cipolla

INGREDIENTS

400 g Veggie Strozzapreti

250 g pioppini mushrooms

100 g pecorino cheese

100 g milk

100 g water

Chopped pistachios, to taste

Extra virgin olive oil, to taste

Salt and pepper, to taste

PREPARATION

Step 1

Clean the mushrooms, removing any soil and trimming the ends of the stems.

Step 2

In a pan, heat two tablespoons of olive oil and sauté the mushrooms for about 5 minutes. Season with salt and add 100 g of water. Continue cooking for another 10 minutes over medium heat.

Step 3

Meanwhile, cook the pasta in plenty of salted boiling water for 5 minutes.

Step 4

In a small saucepan, prepare the pecorino cream. Heat the milk until it just starts to simmer, then add the grated pecorino. Stir constantly over low heat until smooth and creamy. Season with a pinch of pepper.

Step 5

Drain the pasta and toss it in the pan with the mushrooms for 2 more minutes.

Step 6

Serve over a bed of pecorino cream and finish with a sprinkle of chopped pistachios.

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