Pansotti in Parmesan Cream Sauce, topped with crispy Enoki mushrooms
A gourmet treat that is simple to make!
300g Pasta Vera Spinach and Ricotta Pansotti
1 cup of heavy cream
1/2 cup of grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 pack of Enoki mushrooms (Needle mushrooms)
Fresh herbs and additional Parmesan for garnish
1/2 cup of vegetable oil for shallow frying the mushrooms
In a small saucepan, combine the heavy cream and grated Parmesan cheese. Heat over low heat and stir until the Parmesan is fully melted into the cream. Season the sauce with salt and freshly ground black pepper to taste, then set it aside.
Pat dry the Enoki mushrooms using paper towels. In a small pan, heat the vegetable oil over medium-high heat. Fry the mushrooms for a few minutes until they turn golden and crispy. Remove them from the oil and place them on a paper towel to drain.
Cook the Pansotti according to the instructions on the package in a large pot of salted low boiling water. Once they are cooked, drain and set aside.
To serve, plate the cooked Pansotti and pour over the Parmesan sauce.
Garnish the dish with additional grated Parmesan cheese, fresh herbs, and the crispy Enoki mushroom garnish.