- 30 min
Paccheri with Stracchino, mushrooms and asparagus
400 grams of paccheri
250 grams of Nonno Nanni Stracchino cheese
400 grams of mixed mushrooms
200 grams of asparagus
2 tablespoons of fresh cream
Salt and pepper to taste
4 tablespoons of extra virgin olive oil
1 clove of garlic
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
If you use fresh mushrooms and asparagus, washed and cut into pieces. In a large frying pan pour the oil, crushed garlic, and brown. When the garlic is browned, add the mushrooms and asparagus with half a glass of warm water.
Let it cook on low heat with the lid, for about 10 minutes. Add salt and pepper. Continue cooking for another 5 minutes. In another pan, melt the soft cheese with 2 tablespoons of cream, and add to the mushroom and asparagus sauce. Drain the pasta al dente and stir in the pan with the sauce. It is recommended to use paccheri pasta because, as can be seen in the picture, the sauce is "captured" in the paccheri. This will be a pure pleasure.
First courses Rosa Forino of blog “Kreattiva” has chosen Nonno Nanni Stracchino to make her green-style recipe:
First courses Risotto with mushrooms, Stracchino and CDO (Controlled Designation of Origin) Prosecco