Fiorelli With Cepe & Truffle Pesto

  • recipe

    Main Meal
    Fiorelli with Cepe & Truffle Pesto

    recipe

    M & S

Servings4
Dish TypeMain Meal
Prep Time50
Cook Time0
INGREDIENTS Total items( 12 )
  • recipe 2 Half Ciabatta
    0.5 pcs
  • recipe White Mushrooms
    25 g
  • recipe Highland Spring Water
    100 g
  • recipe Garlic Bulb
    1 clove
  • recipe Parmesan Wedge
    25 g
  • recipe Truffle Pesto
    0.5 jar
  • recipe Whole Blanched Californian Almonds
    25 g
  • recipe Light & Mild Olive Oil
    100 ml
  • recipe Sea Salt Mill
    1 pinch
  • recipe Cut Tarragon
    0.5 bunch
  • recipe Non Pareilles Capers
    1 tbsp
  • recipe Greek Extra Virgin Olive Oil
    1 tbsp

How to Make

  • In a bowl, soak Cepe mushrooms in boiled water until softened then strain the mushrooms and set aside.
  • In a food blender or processor, add 1 clove garlic, roasted almonds, parmesan, salt and olive oil, then blend until smooth.
  • Add the mushrooms and truffle pesto to the mix in the blender; blend again and set a side.
  • In a pot, add water and bring to a boil, then add the Fiorelli pasta for 8-10 minutes, then drain but with a little liquid. (stir after one minute to avoid pasta sticking). to avoid pasta sticking, we need to add a olive oil in the boiling water before adding pasta
  • In a nonstick pan add 4 tbsp of pesto mix, add the pasta, stir and mix well.
  • Serva in a plate, then add fresh tarragon, capers, shredded parmesan.
  • For cibatta; slice cibatta, line in a baking sheet, add truffle pesto,shredded parmesan and pinch of black pepper .Bake in oven at 180°C for 7-10 minutes until crisp, and chill.