Linguine with braised tomatoes and pancofeta

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the tomatoes. Rub mushrooms with kitchen paper or clean them with a brush. Cut large mushrooms in half.

2. 2

   Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Break or cut feta into bite-sized pieces. Whisk egg and some pepper in a deep plate. Put Panko in a deep plate.

3. 3

   Turn the cheese first in egg, then in Panko. Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer).

4. 4

   Heat the oil in a frying pan. Fry the breaded cheese crisply in it while turning. Drain on kitchen paper. Keep warm in a hot oven.

5. 5

   Cook the pasta in boiling salted water according to package instructions until al dente.

6. 6

   Clean the pan. Heat 3 tbsp. olive oil in portions. Fry the mushrooms in portions over high heat for about 3 minutes, turning them over. Take them out. Put 1 tablespoon of olive oil into the hot pan and fry the tomatoes for about 3 minutes, turning them over.

7. 7

   Drain the pasta, collecting about 150 ml of pasta water. Stir mushrooms, sugar, some salt and pepper into the tomatoes. Deglaze with vinegar and pasta water. Simmer for about 1 minute.

8. 8

   Put the pasta back in the pot. Mix with braised tomatoes. Arrange noodles with pancofeta. Sprinkle with rocket chips as desired.

Nutrition Facts

KCAL
700 kcal

CARBS
88 g

FATS
25 g

PROTEINS
28 g