Summary

Ingredients

• 300 g taliatelle or spahetti, fresh from the coolin shelf
• 300 g mushrooms, brown or white
• 1 medium onion (s), red
• 1 handful rocket
• 2 medium tomato (s)
• 1 small clove garlic
• 50 g butter
• 200 ml cream, possibly more
• 90 ml white wine
• 30 ml brandy (Chantré Rouge) alternatively sherry or port wine
• 60 g feta cheese, mini cubes, alternatively Parmesan
• a bit salt
• some chilli flakes, alternatively pepper
• Crema di Balsamico

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Instructions

1. Clean the mushrooms and cut them into slices. Cut the onion and garlic into small cubes. Wash the rocket and cut into pieces. Also cut the tomatoes into cubes.
2. Bring a saucepan with enough water to boil for the fresh pasta.
3. In the meantime, melt the butter in the pan and sweat the onion and garlic in it. Add the mushrooms and allow to cook. Pour in the white wine and the chantré and simmer gently for 1 minute. Add the cream and season with salt and chilli, alternatively pepper and let simmer gently.
4. Now put the pasta in the water and let it steep in hot water for 2 minutes.
5. Mix the sliced rocket with the mushrooms.
6. Strain the pasta and arrange on plates. Spread the mushroom sauce over the pasta, add the cold tomato cubes and sprinkle with the mini feta. If you want, you can decorate the dish with a little crema di balsamic vinegar.
7. You can of course also use dried noodles, but fresh ones simply taste better. Tagliatelle, spaghetti or ribbon noodles are possible. If you don`t like feta cheese, you can replace it with parmesan slices.