Spaghetti with Puntarelle and Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
- 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.
- Cook the pasta in salted water until al dente.
- 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.
- Cut the mushrooms into thin slices and add to the pan. Fry for a few more minutes and season with salt and pepper.
- Place the pasta on plates, spread the vegetable mixture on top and serve with freshly grated Parmesan.
- Puntarella is an Italian variety of chicory that is also sold under the name Catalogna or volcanic asparagus.
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