CASA BARELLI BLACK SUMMER TRUFFLES 25G
$7.99
(ea)
- Add a gourment Italian flavour to your pasta, risotto or eggs
Ingredients
- 2 Tbsp. Casa Barelli Olive oil
- 1 red onion, finely diced
- 250g thawed The Fishmonger frozen prawns
- 1 cup sliced mushrooms
- 1 tsp Stone Mill paprika
- ¼ Cup Little Birdwood white wine
- ¼ Cup Farm Dale thickened cream
- 2 Casa Barelli black truffles, finely shaved
- 2 cups Remano Spaghetti, cooked to al dente
- 1 cup fresh rocket
- Salt and pepper to season
- Finely grated Westacre Parmesan to top
Method
- In a large pan heat olive oil before adding the red onion and frying
until caramelized. Add in the thawed prawns and sliced mushrooms. Fry,
stirring occasionally, for a few minutes until the mushroom has
softened and the prawns have just started to turn orange. Stir through
the paprika before adding the wine. Cook for one minute then add the
cream and truffles. Stir through the spaghetti and rocket and season
with salt and pepper before topping with parmesan and serving.
- Add a gourment Italian flavour to your pasta, risotto or eggs
Ingredients
- 2 Tbsp. Casa Barelli Olive oil
- 1 red onion, finely diced
- 250g thawed The Fishmonger frozen prawns
- 1 cup sliced mushrooms
- 1 tsp Stone Mill paprika
- ¼ Cup Little Birdwood white wine
- ¼ Cup Farm Dale thickened cream
- 2 Casa Barelli black truffles, finely shaved
- 2 cups Remano Spaghetti, cooked to al dente
- 1 cup fresh rocket
- Salt and pepper to season
- Finely grated Westacre Parmesan to top
Method
- In a large pan heat olive oil before adding the red onion and frying
until caramelized. Add in the thawed prawns and sliced mushrooms. Fry,
stirring occasionally, for a few minutes until the mushroom has
softened and the prawns have just started to turn orange. Stir through
the paprika before adding the wine. Cook for one minute then add the
cream and truffles. Stir through the spaghetti and rocket and season
with salt and pepper before topping with parmesan and serving.