Ingrédients:
500 gr de farfalles
1/4 lb de prosciutto (130 gr ou 4 tranches)
1/2 lb de champignons de Paris (une barquette)
1 tomate
1/2 tasse de vin rouge (120 ml)
1 gousse d ail
5 oignons frais
2 c.à s. d'huile d'olive
sel
poivre
basilic
persil
parmesan
Dans une poêle, sur feu moyen, faire revenir dans l huile d'olive les oignons et l'ail.
Ajouter les tomates coupées en petits morceaux, laisser réduire 5 à 7 minutes.
Ajouter les champignons coupés en tranches et le persil.
Couvrir pour faire réduire sur feu doux.
Saler et poivrer.
Verser le vin rouge et laisser réduire sur feu plus fort sans couvrir.
Faire cuire de l'eau pour les farfalles.
Couper le proscuitto en petits morceaux et rajouter-le dans la poêle.
Laisser cuire pendant 10 minutes à feu très doux.
Ajouter du basilic.
Surveiller en remuant de temps en temps.
Servir sur les farfalles.
Saupoudrer de parmesan à votre goût!
***
Ingredients:
500 gr farfalle pasta
1/4 lb prosciutto (130 grs/4 slices)
1/2 lb button mushrooms
1 tomatoe
1/2 cup of red wine (120 ml)
1 clove of garlic
5 fresh onions
2 tblesp olive oil
salt
pepper
basil
fresh parsley bush
grated Parmesan cheese
Brown on a medium heat in olive oil chopped onions and garlic.Then add the diced tomatoe and reduce it for 5 to 7 minutes.
Add sliced mushrooms and parsley. Cover the whole and let reduce it again over low heat.
Salt and pepper, pour 1/2 cup of red wine and let reduce without covering on a medium heat.
In the meantime, make water boil for pasta.
Dice prosciutto and add it into the frying pan with all the mixture for 10 minutes on a gentle fire.
Finally add basil and stir it from time to time.
Serve stew onto pasta and dust parmesan cheese over it as you like!
500 gr farfalle pasta
1/4 lb prosciutto (130 grs/4 slices)
1/2 lb button mushrooms
1 tomatoe
1/2 cup of red wine (120 ml)
1 clove of garlic
5 fresh onions
2 tblesp olive oil
salt
pepper
basil
fresh parsley bush
grated Parmesan cheese
Brown on a medium heat in olive oil chopped onions and garlic.Then add the diced tomatoe and reduce it for 5 to 7 minutes.
Add sliced mushrooms and parsley. Cover the whole and let reduce it again over low heat.
Salt and pepper, pour 1/2 cup of red wine and let reduce without covering on a medium heat.
In the meantime, make water boil for pasta.
Dice prosciutto and add it into the frying pan with all the mixture for 10 minutes on a gentle fire.
Finally add basil and stir it from time to time.
Serve stew onto pasta and dust parmesan cheese over it as you like!
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