20 November 2010
Posted in
Pasta
Compliments from "The Cooking Ape"
Housemade gnocchetti sardi: made with hard wheat semolina, salt, water and a little Muscat: Cook the pasta for 3 minutes.
Chanterelles mushrooms, fresh: Saute with a little butter and white wine, then add salt, pepper, a little sugar, chopped basil and chives.
Top with parmigiano reggiano cheese
The dish is made to taste the homemade pasta and the chanterelles, but to increase the fat intensity you could add oil, cheese or cream.
Enjoy!
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volver
said:
|
... great you liked it - here's my review http://www.qype.com/place/765095-Manufaktur-der-Esskultur-Frankfurt-am-Main?review=1690033 |
Julie
said:
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... Hi Volver: I thought 15 euro for a menu with freshly made pasta was pretty good. The kitchen was also delayed by 30 minutes with the late arrivals in our group and other's came even later. We paid 7 euros for the 6 hour rate parking which we expected to do in Frankfurt for our 5 and a half hour stay in the city. I'll look forward to our next Flickr meet! |
