Egg Pappardelle with mushrooms

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Pappardelle n° 101 all’uovo


Clean the mushrooms rinsing them under running water and dry them; trim, rinse and dry the courgettes then chop them. Heat a generous amount of oil in a frying pan or deep-fryer.Once warm, plunge the mushrooms and the courgettes in and golden evenly. Remove them from the pan with a slice and arrange them on kitchen role.Peel and crush the garlic, rinse the mint leaves and the parsley. Heat some virgin oil in a pan add the garlic and the herbs and fry until the garlic is soft.Mix the tomato pure, salt and pepper and simmer for 10 minutes, covered, over a low heat; add the fried courgettes and mushrooms and continue simmer, covered over low heat for 5 minutes.Cook the pappardelle, drain them al dente and pour them in a serving dish, mix them with the sauce, a sprinkle of parmesan and serve.