Vesuviotti with mushrooms

Mushrooms and spinach are the perfect ingredients to make a condiment that enhances the particular shape of this pasta: Vesuviotti Cuomo! Creativity in the kitchen is good, and when you’ll find not only in the ingredients but also in the shape of pasta, it will become a feast for the eyes and the palate.

[icon_box icon_fontawesome=”fa fa-clock-o” position=”top” title=”1h”][/icon_box]
[icon_box icon_fontawesome=”fa fa-users” position=”top” title=”3″][/icon_box]
[icon_box icon_fontawesome=”fa fa-star” position=”top” title=”1/5″][/icon_box]


150 grams Vesuviotti Cuomo
200 grams of burrata cheese
200 grams of raw spinach
20 grams of walnuts

15 grams of dried porcini mushrooms
olive oil
Dry white wine

Put the dried mushrooms in hot water for 20 minutes. Wash and cook in salted boiling water spinach, once cooked, drain, squeeze well and cut them with the knife. Put nuts in a pan without condiment and leave them on the fire few minutes. Put them to fry in a large pot with a clove of garlicand olive oil (or butter).

Remove the garlic and add the mushrooms cut in pieces and cook for 5 minutes over low heat, add the spinach leaves to cook gently for 10 minutes, leaving evaporate the remaining water, add the white wine and cook with slow fire adding salt. After removing from the heat the spinach, add the burrata cheese and half of the chopped nuts.

All the ingredient have to be well mixed. Add the grated nutmeg. Cook Vesuviotti in salted water, drain and mix with the sauce. Place in a dish and garnish with a dollop of burrata cheese and chopped walnuts.

Preparation tips
Nutmeg is able to give a spicy flavor able to improve the flavor of mushrooms and spinach, but don’t exagerate. His taste could cover other flavors.

Made by: Peppa Food