That there are mushrooms on the market stalls in mid-May? It seems to be the result of heavy rains that have plagued us recently. Mind you, have not local mushrooms, these. They come from Spain, but there is not common to find them this season. And I have them paired with shrimp darting, Santa Margherita, to keep company with friends from Gragnano wonderful that they took me from Castellammare. The white wine was a
Pigato the Riviera di Ponente ... parsley? Oh, that's their local reach straight from the bowl on the roof!
Paccheri cosmopolitan.
350 g of shrimp paccheri
8 Santa Margherita (or what have you, beautiful fresh)
1 / 2 kg. Mussels 2
mushrooms parsley
extra virgin olive oil 1 clove garlic
1 cup dry white wine (or better Pigato the Riviera di Ponente, but you see!)
Do open the mussels in a hot pan without condiment incoperchiata. Strain and reserve the water that will shape.
Clean mushrooms and slice them thin is not. Boil
paccheri.
In a large pan, pour a drizzle of extra virgin olive oil, parsley and garlic. Join
mushrooms and cook for 4-5 minutes. Combine the shrimp and mussels. Skip 3-4 minutes. Deglaze with white wine, add a little water mussels filtered. Far restrict two minutes. Paccheri Drain well and cook them al dente in the sauce pan for a couple of minutes.
Serve sprinkled with chopped parsley.
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