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MEAT FIRST
Thursday, March 27 2014 00: 00

Bermuda grass greens with prosciutto and mascarpone mushrooms

Written by Azdora
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Bermuda grass greens with prosciutto and mascarpone mushrooms mangiAmando.it

Bermuda grass greens with prosciutto and mascarpone mushrooms: a simple recipe for a dish full of flavor. Using mushrooms and zucchini stir-fried mushrooms, these vegetables are browned, add the ham that gives flavor to the dish. Creaming is made with mascarpone for a completely new flavor. To try!

difficulties recipe for Preparation cooking Cost
Easy 4 people 10 min.
20 min. € 5

What is needed
Ingredient Quantity
gramigna type pasta gr. 320
ham gr. 100
light medium zucchini n. 2-3
Champignon mushrooms gr. 300
mascarpone cheese gr. 200
Parmesan cheese gr. 50
salt, pepper, extra virgin olive oil qb

Preparation

  • Clean zucchini, Wash and cut it lengthwise into first 4 pieces and then into thin slices.
  • Clean mushrooms, wash them and even cut these into thin slices.
  • also cut into pieces the ham.


cooking

  • Put abundant water in a saucepan for cooking the pasta.
  • While the water comes to a boil, prepare the topping.
  • In a non-stick skillet, heat the oil and fry the zucchini cut.
  • After a few minutes, when the zucchini are almost cooked, add the Champignon mushrooms cut and cook the vegetables.
  • Season with salt and pepper.
  • when vegetables They are cooked add the Ham and cook a few minutes.
  • Turn off the heat and wait until the pasta is cooked.
  • When the water boils, add salt with coarse salt and dip the weed. Cook for the time indicated in the package.
  • Once the pasta is cooked, transfer it to the pan with the sauce, adding a few tablespoons of the pasta cooking water.
  • Relight the fire. Stir with a wooden spoon to mix the pasta with the sauce.
  • Add the mascarpone cheese and stir the dough for a few minutes.
  • Sprinkle with grated Parmesan and serve the Bermuda grass greens with prosciutto and mascarpone mushrooms.

Bed 8874 times Last modified on Thursday, March 27 2014 13: 55

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