ingredients:
- 250 grams of spaghettini
- 2 cups of chicken broth (vegetable broth optional)
- 1/3 cup extra virgin olive oil
- 1/3 cup cream
- 1 large onion (chopped)
- 3 basil leafs (chopped)
- 2 garlic cloves (minced)
- Grana Padano to taste (grated)
- 1/2 Lbs. of mixed mushrooms
- Salt & pepper to taste
- ½ cup marsala
- Flash fried basil leaves (for garnish)
- 1/2 cup chili flakes
Preparation:
- Step 1:
Heat the oil in a large pan. When you start to see fish eyes in your oil, add the onions, garlic, mushrooms and sauté then over a medium heat. Then, season with salt and pepper. Raise the heat to high and sauté until the mushrooms are tender and have lost their liquid. (Evaporates in about 3 minutes) - Step 2:
Add the chicken broth (vegetable broth) and ½ cup of Marsala and simmer for about 5 minutes until the sauce reduces. - Step 3:
Add the cooked Spaghettini to the pan. Add the cream, chili flakes, basil leaves and some Grana Padano and mix well. - Step 4:
Plate the Spaghettini and garnish with fried basil leaves and grated Grana Padano. - Step 5:
Enjoy!
RECIPE TIPS:
Garnish with fried basil leaves, pickled onion, pickled radishes, or a sprig of pea shoots