Multigrain fusilli with porcini mushrooms and chestnuts - Gluten Free Felicia

Multigrain fusilli with porcini mushrooms and chestnuts

Multigrain fusilli with porcini mushrooms and chestnuts

cottura 10 minuti

  • Multigrain fusilli by Felicia (340 g)
  • Chestnuts (200 g)
  • Porcini mushrooms (250 g)
  • Blond roux (200 g)
  • Garlic to taste
  • Extra virgin olive oil and salt to taste

Ingredients:

  • Fusilli Multicerali Felicia 340 g
  • Castagne 200 g
  • Funghi porcini 250 g
  • Roux biondo 200 g
  • Aglio qb
  • Olio extra vergine di oliva e sale qb

Procedure:

In a pan, fry garlic and oil and add the mushrooms cut into small pieces. Add the blond roux (prepared with gluten-free flour). Roast the chestnuts and add them at the end. Cook and drain the pasta al dente (cooking time 6-8 min) and put it in the pan together with the compound prepared. Serve and garnish with thyme and aubergine chips.

Enjoy your meal