WITH PORCINI MUSHROOM,
DRY BLUEBERRIES AND
ROSEMARY FRAGRANCES ON
Ingredients for 3 people:
- 200gr whole wheat fusilli DALLA COSTA
- 20 gr of fresh porcini mushrooms
- 30 gr dried blueberries
- n° 2 gambe di sedano verde
- n°3 rosemary twigs
- extra virgin olive oil
Grate the cheese and distribute it on a sheet of baking paper laid in a plate; create a disk of about 20cm in diameter and about 2mm in height. Cook in the microwave for about 2 minutes until the Parmesan has melted and gilded for the entire surface. Remove from the microwave and place the wafer with baking paper in an inverted bowl in order to shape the Parmesan cheese when it has cooled.
Finely chop the onion and brown it in a pan with extra virgin olive oil, a clove of garlic and 2 sprigs of rosemary.
Remove the rosemary, add the porcini mushrooms cut into small slices, making them dry with a little water and, if necessary, add salt and pepper.
Then add the dried blueberries and cook for 2 minutes until the blueberries have softened.
Meanwhile, bring to a boil a pot of salted water and cook the fusilli.
Drain the pasta al dente and add it to the sauce. Mix everything by spraying, if necessary, with a ladle of pasta cooking water. In this way the fusilli will finish cooking and the pasta starch will help to thicken the seasoning. Serve the fusilli inside our parmesan waffle garnishing with a sprig of rosemary.