Spaghetti with Puntarelle and Mushrooms

Summary

Ingredients

• 250 g spahetti
• 1 shallot (s)
• 1 large clove garlic
• 1 puntarelle, the leaves and flowers
• 150 g mushrooms, fresh
• 1 chilli pepper (s), red
• olive oil
• salt
• Pepper, freshly ground
• Parmesan, freshly grated

Print Recipe Pin Recipe

Instructions

1. Remove half of the outer large and smaller leaves of the puntarella and peel off a few of the inner flower buds. Cut the large leaves into 5 cm long pieces, leave the tender ones whole, halve the buds lengthways.
2. Cook the pasta in salted water until al dente.
3. Finely dice the shallot, finely slice the garlic, core the chilli pepper and dice finely. Heat the olive oil in a pan, sauté the shallot and garlic for a few minutes, but do not brown. Now add the leaves and buds of the puntarella and the chilli and fry gently for about 10 minutes.
4. Cut the mushrooms into thin slices and add to the pan. Fry for a few more minutes and season with salt and pepper.
5. Place the pasta on plates, spread the vegetable mixture on top and serve with freshly grated Parmesan.
6. Puntarella is an Italian variety of chicory that is also sold under the name Catalogna or volcanic asparagus.