INGREDIENTS
- Time:
- – Flour 500 g.
- – 4/5 eggs.
- – Salt and pepper.
- Salsa Putanesca:
- – Canned perita tomato.
- – Anchovies 6 fillets.
- – Basil 1 unit.
- – Black and inexperienced olives 4/5 of every.
- – Capers.
- – Garlic 2/3 cloves.
- – Chilli or sizzling chili.
- – Olive oil.
- – Contemporary oregano is best.
- – Salt and pepper.
- Mushroom and wild boar sauce:
- – Mushrooms 200 g.
- – Onion 1 unit.
- – Apples 100 g.
- – Vino 50 cc.
- – Crema 150 cc.
- – Salt and pepper.
NOODLES WITH TWO SAUCES, putanesca sauce and mushroom and wild boar sauce! Benefit from the one you want essentially the most, or each on the identical time, with do-it-yourself pasta
PROCEDURE:
For the mass:
1. Place in a bowl and blend till mixed, knead till you receive a clean dough.
2. Let it relaxation and stretch and lower the noodles.
Salsa Putanesca:
1. Reduce the garlic into skinny slices and put in a sizzling pan with olive oil. Add two chopped anchovies, rinsed capers and pitted and drained black olives.
2. For the spiciness, add a little bit little bit of chili, add the plum tomatoes, season with salt (only a pinch) and pepper.
3. End with basil leaves.
Mushroom and wild boar sauce:
1. Sauté mushrooms lower into quarters with chopped onion. We add the wild boar.
2. Then we deglaze with some wine, sherry, cognac and let it evaporate.
3. We add some cream, and it is prepared!
