Italian ribbon noodles in cream-mushroom sauce
easy
45 mins
45 mins
Ingredients
- 100 g Oyster mushrooms, mushrooms and chanterelles
- 1/2 bunch Sage
- 1/2 bunch Basil
- 8 small turkey escalopes (cut very thinly; à approx. 50 g)
- 8 discs Parma ham (about 10 g each)
- 50 g Parmesan cheese
- 1 Onion
- 1 Garlic clove
- 200 g ribbon noodles
- 200 g green ribbon noodles
- 2 TABLESPOONS clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Flour
- 250 ml Vegetable broth (instant)
- 250 g Whipped cream
- 7-10 Tbsp a few squirts of lemon juice
Directions
- 1
Wash chanterelles thoroughly, dab dry. Clean the mushrooms. Clean mushrooms and possibly halve them. Wash herbs, dab dry and pluck leaves from the stalks, except some for garnishing.
- 2
Wash the meat and dab dry. Place them next to each other on a board, place a slice of ham and 2 sage leaves on each and fold them over. Grate the Parmesan, up to 10 g for garnishing. Peel onion and garlic.
- 3
Finely chop the onion. Press the garlic through a garlic press. Cook pasta in boiling salted water according to package instructions. In the meantime heat clarified butter in a deep frying pan and fry the mushrooms all around.
- 4
Season with salt and pepper. Take it out. Heat the cooking fat again and fry the meat for 3 minutes, turning it over. Take out. Sauté onion and garlic in the frying fat until transparent. Dust with flour and sauté while stirring.
- 5
Deglaze with broth and whipped cream. Add parmesan and stir in. Simmer for 5 minutes. Season with pepper, salt and lemon juice. Add mushrooms. Drain the pasta and let it drain. Add pasta and basil to the sauce and mix.
- 6
Arrange noodles and meat on plates. Garnish with remaining herbs and parmesan slices.
Nutrition Facts
780 kcal
76 g
32 g
43 g
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