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https://www.raiplay.it/programmi/esem... - Ivano Ricchebono prepares fusilloni with porcini mushrooms. Ingredients: 200 g fusilloni, 200 g porcini mushrooms, 100 g caciottina di Val D'Aveto, 100 g cream, 1 clove of garlic, 1 bunch of rosemary, half a glass of white wine, parsley, 50 g butter, extra virgin olive oil. Procedure: Cook the fusilloni in boiling salted water for the necessary time. For the fondue, in a small saucepan, put the cream and the caciottina in chunks and heat gently, stirring often: it must never boil. When the cheese has softened, transfer to a glass and blend with the immersion blender, so as to obtain a smooth cream. In a pan, heat a nice drizzle of oil with a clove of garlic and a sprig of rosemary. Add the butter and, when everything is hot, brown the cleaned and sliced porcini mushrooms. Let it cook on a high flame for the necessary time (about 10 minutes, they must be dry). For the sauce, blanch a bunch of parsley in boiling water for 1 minute. Drain it and immerse it in water and ice. Drain again and put in a glass with a little cold water. Blend by hand, gradually adding the extra virgin olive oil: we must obtain a smooth sauce. Filter it with a strainer. Drain the pasta and sauté it in the pan with the mushrooms, adding a ladle of pasta cooking water. After a few moments, add the parsley sauce and mix again. Finally, add the caciottina fondue, sauté and serve.