In recipe it is recommended to use a mixture of frozen mushrooms, this does not prevent that it is not fresh mushrooms put away just picked. As in every recipe, what makes a difference is the quality of the ingredients; with the brown rice flour pasta of Marchesato you are sure to have chosen an excellent product.
250 g organic brown rice casarecce Marchesato
100 g of topinambur (about 2)
250 g frozen mixed mushrooms
100 g ripened sheep’s ricotta
1 clove of garlic
1/2 glass of white wine
chili oil, salt and pepper as needed.
In a pan fry the garlic for a couple of minutes in a tablespoon of oil, salt, pepper and herbs (about a teaspoon). Add the frozen mushrooms, blend with the wine and cook over low heat for about ten minutes. Remove the garlic.
Throw the casarecce in plenty of boiling water.
In the meantime, clean the topinambur and carrot and grate finely. Add them in the pan together with the mushrooms, elongated with a ladle of cooking water and continue to cook.
Drain the casarecce al dente and finish cooking in the pan, adding one or two ladles of cooking water, grated ricotta and two tablespoons of extra virgin pepper. Stir well.
Serve the hot caserecce.