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🍽️ Cappeletti with Wild Mushroom Sauce

668 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• mushroom mix, frozen 250 g
• parsley, fresh 20 g
• chives, fresh 15 g
• thyme, fresh 15 g
• lemons 1 pc.
• olive oil 1 tbsp
• white wine, dry 150 ml
• whipping cream 300 ml
• salt pinch
• pepper, black ground pinch
• cappelletti, ricotta truffle 500 g
• parmesan, grated 4 tsp
• milk 100 ml

Instructions

1. 1. Cut the onions in half, peel them, and dice them into small cubes.
2. 2. Drain the mushrooms in a sieve.
3. 3. Wash the herbs thoroughly and shake them dry.
4. 4. Pluck the leaves from the stems if necessary.
5. 5. Heat olive oil in a pan over medium heat.
6. 6. Sauté the onions in the hot oil.
7. 7. Add the mushrooms to the pan and simmer them for about 2 minutes.
8. 8. Remove one-third of the mushrooms from the pan and set them aside for later garnishing.
9. 9. Deglaze the remaining mushroom and onion mixture with white wine and 200 ml of cream.
10. 10. Let the sauce simmer for about 5 minutes.
11. 11. Season the sauce with salt and pepper.
12. 12. Pour the sauce into a tall container.
13. 13. Puree the sauce until smooth.
14. 14. Strain the sauce into a pot through a sieve.
15. 15. Keep the sauce warm.
16. 16. Bring about 5 liters of salted water to a boil in a large pot.
17. 17. Cook the cappeletti in the boiling water for about 5 minutes.
18. 18. Place the herbs, 100 ml of cream, and milk into a tall container.
19. 19. Puree the mixture until smooth.
20. 20. Season the herb-milk mixture with salt and pepper.
21. 21. Blend the mixture until frothy.
22. 22. Drain the cappeletti.
23. 23. Distribute the wild mushroom sauce on deep plates.
24. 24. Place the cappeletti in the center of the sauce.
25. 25. Add the herb foam as a garnish on top.
26. 26. Sprinkle freshly grated Parmesan over the cappeletti.
27. 27. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 668
• Protein: 20 g · Fett/Fat: 43 g · Carbs: 51 g