Farfalle pasta with chanterelles and cauliflower
Ingredients:
- Farfalle pasta 100 g
- Chanterelles 80 g
- Cream 33% 50 ml
- Olive oil 15 ml
- Chicken bouillon 15 ml
- Ground allspice 2 g
- Garlic 1 clove
- Watercress 2 g
- Butter 15 g
- Cauliflower 60 g
- Parmesan cheese 15 g
- Thyme 1 g
- Salt to taste
- Ground black pepper to taste
Instructions:
- Cook the pasta in a large amount of salted boiling water.
- Break the cauliflower into small inflorescences and fry in butter – it should turn out tender but keep its shape.
- Heat the olive oil in a pan, add the chanterelles and fry until golden brown for 5-7 minutes.
- Add the cream, chicken broth, cauliflower. Add salt, freshly ground black and allspice, thyme. Bring the sauce to a boil while stirring.
- Add the pasta to the sauce, stir and heat until the sauce and noodles become a whole.
- Serve the pasta with chanterelles and sprinkle with grated parmesan.
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