Summary

Ingredients

• 250 g pasta, (mini farfalle)
• Salt and pepper
• 4 shallot (s)
• 300 g mushrooms, brown
• 1 small Head radicchio
• 150 g blue cheese your choice
• 2 cloves garlic)
• 6 egg (s)
• clarified butter, for frying
• some parsley, for garnish

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Instructions

1. Cook the pasta in salted water as instructed, then drain and set aside.
2. In the meantime, peel and finely dice the shallots, chop the cloves of garlic, clean and slice the mushrooms, dice the cheese, quarter the radicchio, cut out the stalk and cut the lettuce into strips.
3. Whisk the eggs and mix with the diced shallots and pasta, season with salt and pepper. Fry 8 small rösti from this mixture in clarified butter. On low heat for about 5 minutes on each side. Sauté the garlic with the mushrooms in clarified butter over a low heat for 5 minutes, season with salt and pepper to taste.
4. 2 minutes before the rösti are ready, add the radicchio strips to the mushrooms and toss them through.
5. Place the hash browns on plates, arrange the mushroom and radicchio vegetables on top and sprinkle everything with the cheese cubes and parsley leaves.