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Malloreddus With Creamy Porcini Sauce

Yield: 6 servings

Ingredients and directions for this recipe

1 ts Salt
1 500 gram pac dried
-malloreddus
4 tb Olive oil
1 sm Onion; finely chopped
2 Cloves garlic; finely
-chopped
100 ml White wine; (31/2fl oz)
2 20 g packs dried porcini
-mushrooms; rehydrated and
; roughly chopped
1 142 millilit single cream
1 20 grams pac fresh parsley;
-finely chopped
Parmesan shavings for
-garnish; (optional)

Place a saucepan of hot water over a moderate heat, add the salt and bring
to the boil.

Cook the malloreddus as per pack instructions.

In a large frying pan or saucepan heat the olive oil then saute the onion
and garlic until softened. Add the wine and reduce by half, then add the
mushrooms.

Drain the pasta and combine in the pan with the mushroom sauce, then add
the cream and parsley, mix to incorporate. Serve immediately with parmesan
shavings.

See also:
Previous recipe Mallo-nut Fudge Cake
Next recipe Mallorredus (basic Recipe)

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