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.