a
M
Penne with truffle cream and fried mushrooms

Serves 4 people
Prep time 15-20 minutes
Difficulty Medium

Ingredients
1 pack Nicolas Vahé Penne
200 g brown mushrooms or oyster mushrooms
3 tbsp butter
Nicolas Vahé Pepper / Lemon
Nicolas Vahé Salt / French sea salt, for seasoning
2 jars Nicolas Vahé Truffle Cream / Ceps & white summer truffle
Kale for garnish

Preparation
Boil the penne pasta following the instructions on the pack.
Trim and slice the mushrooms while the pasta is boiling. Heat 3 table spoons of butter in a frying pan and fry the mushrooms until golden. Season with salt and pepper with lemon.

Toss the warm pasta with truffle cream and divide between 4 soup plates. Top each plate with fried mushrooms and pour over the remaining butter from the frying pan. Garnish with kale.

Penne - Organic Durum Wheat Semolina, 250 g.

Penne – Organic Durum Wheat Semolina

Truffle Cream, Ceps & White Summer Truffle, 140 g.

Truffle Cream, Ceps & White Summer Truffle

Pepper - Lemon Peel, 150 g.

Pepper – Lemon Peel

Hungry for more?

Chocolate and marzipan swirls
Chocolate and marzipan swirls

Prep time 1 hour + 1 hour to rise Makes 10-12 swirls Difficulty Medium Ingredients 130 g butter 300 ml whole milk 50 g fresh yeast 2 eggs 1 glass of Nicolas Vahé Sugar / Lemon 1 pinch of salt 1 bag...

read more
Emmer & ale bread
Emmer & ale bread

Prep time 45 minutes + 2 hours to riseMakes 1 loafDifficulty Easy Ingredients400 ml cold water150 ml butter milk100 ml Nicolas Vahé Beer / Brown Ale25 g fresh yeast15 g salt1 bag of Nicolas Vahé...

read more
Focaccia with olive and rosemary
Focaccia with olive and rosemary

Prep time 45 min. + 1 hour to riseMakes 1 focacciaDifficulty Easy Ingredients600 ml lukewarm water20 g fresh yeast1 tsp salt3 tbsp Nicolas Vahé Olive Oil / Herbes Provence1 bag of Nicolas Vahé Bread...

read more