Mussel noodles

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak porcini mushrooms in 1/8 l warm water for 20-30 minutes. Clean mushrooms, wash if necessary, chop coarsely. Peel onion and garlic and chop finely. Chop the nuts coarsely. Wash the sage, dab dry and remove the leaves.

2. 2

   Cut 4-6 leaves into fine strips, put the rest aside for garnishing.

3. 3

   Cook the pasta in boiling salted water according to the instructions on the packet.

4. 4

   Pour the porcini mushrooms into a sieve lined with kitchen paper, collecting the soaking water. Rinse porcini briefly, then chop them coarsely.

5. 5

   Heat the oil in a frying pan. Fry the ham in it until crispy. Fry all mushrooms, onion and garlic for about 5 minutes. Season with salt and pepper. Fry the nuts and sage briefly. Add mushroom water and bring to the boil.

6. 6

   Cut the gorgonzola into small pieces and melt it with half of the ricotta.

7. 7

   Drain the pasta. Fill with the mushroom mixture and place in a greased casserole dish with the opening facing upwards. Spread any remaining mushroom mixture around the noodles. Stir the rest of the ricotta and milk until smooth.

8. 8

   Season to taste with salt and pepper. Drizzle over the noodles. Bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 12-15 minutes. Garnish with remaining sage leaves.

Nutrition Facts

KCAL
670 kcal

CARBS
76 g

FATS
26 g

PROTEINS
29 g