Boyens Medien: Großer Auftritt für dünne Nudeln: Pasta with Steinpilzen

Köln (dpa/tmn) – Steinpilze gilts with more feasts, fast fleshy texture and natural aroma as a delicacy – but they are also in the rule that they are not sweltering and are now waiting for the forest. With a bisschen glück you will find a number of spätsommer and herbs on the Wochenmärkten, in the supermarket selection or in Feinkostläden. Perfect Begleiter for Steinpilze is fresher Parmesan cheese and zarte Pasta, with that right taste.

If you don’t find any fresh Steinpilze, a man can be a few tricks: Kräuterseitlinge has a nice festive texture with Steinpilze. If the aroma spreads, it is extracted from coal, the man is light and shiitake. Let’s see in the direction not only home, sondern bring a supplementary or a few more Umami on the counter.

Ingredients for 4 servings:

500 g Steinpilze (alternative to 250 g Shiitake and Kräuterseitlinge and 30 g getrocknete Steinpilze)
2 Seven Garlic
5 g Thymian
15 g parsley (smooth)
100 g Parmesan cheese (per piece)
3 tbsp olive oil
400 grams spaghettini
2 tbsp butter
Pfeffer
Salty

Support:

1. If you use a fresh Steinpilze or the Pilz-Geschmack, nor an intensive strength, use for the targeted use of Steinpilze. This with boiling water übergießen and wait approx. 30 minutes, then you can hack.

2. Pilsner with a Küchenpinsel or a Küchentuch säubern and in Scheiben schneiden. Knoblauch schälen und in fine Scheiben schneiden. Krauterwaschen und trockenschütteln. Die Thymianblättchen und Petersilienblätter von de Zweigen zupfen. Die Petersilienblätter fein hacken. There are a few jewels to decorate. One half of Parmesan is fine, the other half is grob.

3. Roast the garlic in approx. 1 tbsp olive oil at a medium temperature until golden yellow. Take the garlic from the pan and place it in a saucepan. The rest of the olive oil in the pan has roasted and the pilze (ideally portions) has become golden brown. Then roast the garlic again. Use even if the pilze is a bit heavy.

4. Parallelle de Spaghettini laut Packungsanleitung in Salzwasser al dente kochen.

5. In one piece, add plenty of Topf die Butter Schmelzen. De Topf vom Herd nehmen und heißen Nudeln tropfnass unterrühren. The finely ground Parmesan cheese is mixed with a nudelwasser, so that everything is a creamy mixture. Pils and Kräuter unterrühren and with fresh gemahlenem Pfeffer and little Salz abschmecken.

6. Prepare the pasta and eat the leftovers with the Parmesan cheese and herb garnishes.

More information at https://loeffelgenuss.de/