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Mercearia > Massas > Massas Seca >
Macarrão Rustichella Parpadelle All Uovo 200g
Histórico de preços
Ficha Técnica e Modo de uso:
Informações do Produto: :#Shorts #pappardelle Start by blanching egg pappardelle from Barilla for about 6 minutes. Strain and retain the pasta water for use later. In a pan, add 1 tbsp of butter and let it foam. Add 3 cloves of minced garlic followed by 1 cup of sliced portobello mushrooms. Sauté the mushrooms for a few minutes until they start to turn soft. Add 200g of chopped chicken and mix well with the rest of the ingredients. Cook for a few minutes until the chicken is seared and browned. Add 1 tbsp of corn flour and mix well. Add 2 ladles of the pasta water and season with salt according to taste. Make sure also that’s it’s more salty than usual as this is the sauce for the pasta. Season with black pepper too. Add the pappardelle and toss well until the pasta is properly coated with the sauce. Add chopped chives and a few tbsp of cream at low flame. This is to prevent the cream split and become oily. To finish, add a slice of butter and fresh black pepper and give one final mix and it’s done. Serve onto a plate and enjoy this delicious and rich creamy pasta that’s not too heavy either.
