Koelkast`s Pasta Sotto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s), finely diced
- 2 clove (s) garlic, very finely diced
- 1 small zucchini, finely diced
- 250 g mushrooms, finely diced
- 1 small red pepper (s), finely diced
- 125 g ham, diced, lean raw
- 1 shot white wine
- 1 cup noodles, kritharaki noodles (normal cup)
- 3 cup chicken stock, homemade (no soup powder!)
- 40 g parmesan, rated fresh
- 2 tablespoon mascarpone
- 0.5 teaspoon ½ thyme, dried OR:
- 1 teaspoon thyme, fresher
- salt and pepper
- little chilli, from the mill
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Heat 2 tablespoons of olive oil in a saucepan. Add all of the prepared vegetables with the raw ham cubes and fry them vigorously. Always stir. Add the kritharaki noodles and continue to stir vigorously. Deglaze with a dash of white wine and let it boil down completely over medium heat.
- Pour half of the heated chicken stock and reduce while stirring. You don`t have to stir continuously with the pasta sotto, but should stir vigorously every 3-5 minutes, as the small noodles tend to stick to the bottom. Gradually add the whole broth and simmer the pasta sotto for approx. 20 minutes.
- Finally stir in 2 tablespoons of mascarpone, stir in the parmesan and season to taste with salt, pepper, thyme and chilli. Turn off the heat source and let the pasta sotto stand in the pot for another 5 minutes.
- The dish is a complete small dinner, with which you can serve a fresh green salad, but can also be served well with pan-fried food. It should be nice and chunky. If you want, you can finally rub fresh parmesan over it and drizzle a few drops of good olive oil over it.
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