Chef Luigi's Menu of the Month August 2010

 

Chefs note

I have chosen Funghi E Panna this month and I would also like to suggest “Lambrusco Rosso Sparkling” wine to accompany the dish.

Buon appetito!

Ingredients	Measures
Mushrooms sliced	30gr
Cream two ladles	100ml
Garlic oil	25ml
Butter	15gr
Salt	3gr
Pepper	1gr
Parmesan	15gr
Parsley	3gr

Procedures:

1. Place wok on heat and place butter and garlic oil
2. Melt the butter and add the mushrooms.
3. Cook the mushrooms until wilted.
4. Flash the pasta
5. Put cream in the mushrooms, add salt and pepper
6. Put cooked pasta in sauce and liaise
7. Place in plate, add parmesan
8. Decorate with chopped parsley



Luigi Afelba
La Boca
 

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