8.18.2013

Pasta with Ratatouille and Chanterelles

Pasta with Ratatouille and Chanterelles

Pasta with summer vegetables and creamy mushrooms.


Pasta with Ratatouille and Chanterelles

Adapted from essen & trinken 08/13

Ingredients:

250 g pasta

2 Tbsp olive oil
2 onions, diced
1 garlic clove, minced
750 g tomatoes, skinned, thickly sliced
2 small aubergines, coarsely diced
1 tsp dried thyme
1 tsp dried rosemary
salt and pepper

1 Tbsp clarified butter
1 Tbsp flour
200 g chanterelles
2 Tbsp ricotta cheese

Method:

Cook the pasta until al dente. Meanwhile, heat the olive oil and fry 2/3 of the diced onions until translucent.
Add the garlic and fry until fragrant. Add the tomatoes and aubergine and fry for a couple of minutes. Turn down the heat, add the dried herbs and let simmer until thickened.

Add the flour into a large bowl of water and add the chanterelles. Mix gently until all the dirt has been removed from the mushrooms. Drain and set aside. In a skillet, melt the clairified butter and fry the chanterelles for a couple of minutes until most of the released liquid has evaporated. Stir in the ricotta. Serve the pasta with the ratatouille and some chanterelles on top.

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