Spaghetti con finferli. In Italian cuisine there are many recipes with mushrooms. Indeed, mushrooms can be considered a delicacy. They are tasty, healthy and nutritious. They are able to Refine and give new taste of any dish. A delightful mushroom flavor is able to bring us back to the warm days and feel on a forest walk. Autumn is the time to prepare meals from mushrooms, it is time when mushrooms are in abundance, when they are fresh and retain their beneficial properties and flavor.
|Cooking time 35 minutes||Number of servings -|
Mushrooms well cleaned and washed. Because mushrooms absorb a lot of moisture (and this is reflected in their taste), it is better not to soak, and rinse in running water.
Chanterelles - one of those fungi that do not need pre-boiling.
Chop the bacon cubes, chop the onion.
Washed chanterelles coarsely chop the small mushrooms leave whole. They will be well felt in the finished dish, and will also make it beautiful.
To drop spaghetti into boiling salted water.
In a skillet fry the bacon until Golden brown. When frying the bacon will release fat, so the oil for frying is not required or needed quite a bit on the fat well browned subsequent ingredients.
Add the onion and fry until it is Golden.
Add chanterelles, salt, freshly ground pepper, stir and fry until the spinach has evaporated all the moisture. Mushrooms is better to add salt and pepper immediately, because when fried they form a crust and does not allow them to absorb the salt or other flavors. Here, salt is not required, because the bacon itself is salty.
Pour the contents of saucepan cream
Melkorublenoy add the parsley, stir and stew all together for 5 minutes
Pasta cooked al dente (literally "by heart", i.e. it should remain slightly undercooked), drain in a colander and put in the sauce, stir and heat all together for a few moments.
Serve immediately, sprinkled with freshly ground black pepper and/or Parmesan cheese. Neutral creamy sauce is a good foil for the taste of mushrooms is a perfect combination and is very tasty!