Summary

Ingredients

• 25 g porcini mushrooms, dried
• 125 ml water, hot
• 100 g cooked ham, lean
• 1 shallot (s)
• 1 teaspoon butter
• 125 ml cream
• 2 tablespoon parmesan, freshly grated
• salt and pepper
• 200 g ribbon noodles

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Instructions

1. Soak the porcini mushrooms in 125 ml of hot water for about 15 minutes. Meanwhile, cut the cooked ham into fine strips. Peel and chop the shallot.
2. Heat the butter and sweat the shallot in it until translucent. Add the boletus with the soaking liquid. Reduce everything open by half. Add the ham and cook for a minute. Stir in the whipped cream and parmesan. Season to taste with salt and pepper.
3. In the meantime, cook the pasta and drain.
4. Mix the sauce and pasta and pour onto preheated deep plates.