Fidelin with buckwheat, chanterelles, and shrimp 🍄🦐 | Rich and fragrant first course
A first course that unites land and sea flavors in a surprising and enveloping combination. The Fidelin with buckwheat, chanterelles, and shrimp are a specialty with an intense and aromatic taste, perfect for a special lunch or an elegant dinner. 🌿
The rusticity of buckwheat pasta, typical of Valtellina, blends perfectly with the fragrant and hearty chanterelles and sautéed shrimp cooked in a pan with a touch of garlic. All enhanced by fresh parsley and a generous grind of pepper. A dish that is simple to prepare, but with guaranteed results! ✨
🛒 Ingredients for 4 people
- 400 g of Fidelin with Moro Buckwheat
- 200 g of chanterelles (well cleaned)
- 200 g of peeled shrimp
- 50 g of extra virgin olive oil
- 1 finely chopped onion
- 1 clove of garlic
- Fresh parsley to taste
- Salt and black pepper to taste
👩🍳 Preparation
- In a large pan, heat half of the oil and fry the finely chopped onion.
- Add the cleaned chanterelles and cook for about 40 minutes on low heat, stirring often, until the water released has completely evaporated. Season with salt (or a pinch of vegetable bouillon).
- In another pan, heat the remaining oil with a clove of garlic and sauté the shrimp for a few minutes, until they turn pink and fragrant.
- Bring a pot of salted water to a boil, cook the Fidelin with Moro Buckwheat for 7 minutes, then drain them.
- Transfer the pasta to the pan with the chanterelles and shrimp, and toss everything together to blend the flavors.
- Finish with a sprinkle of freshly chopped parsley and a grinding of black pepper.
🍽️ Presentation
Serve immediately, decorating each plate with some whole shrimp and fresh parsley leaves set aside for an elegant and fragrant touch.
The image of the dishes is purely indicative and does not necessarily match the recipe accurately
