Summer may be officially over, but we can always try to recreate the taste and feel of summer with a good recipe. With all the photos coming in from Milan Fashion Week (especially those from the
colourful Dolce & Gabbana show) I'm personally craving the taste of Italy, and so I wanted to share a pasta dish that a friend of mine once cooked for me and that always brings back my memories of the Tuscan sun even when I'm in (rainy) London.
Street style in sunny Milano
Dolce & Gabbana s/s 16
Ingredients for approximately 4 servings
- 400 gr. pasta (I always choose a large type of pasta for this recipe, such as Conchiglie)
- 200 gr. truffle salami (if you can't find truffle salami, you can use normal salami and truffle oil)
- 1 large red onion
- 400 gr. chestnut mushrooms
- 4 hands full of rucola
- 12 sundried tomatoes
- 200 gr. crème fraîche
- parmesan cheese
- olive oil
Preparation method
- Cut the onion
- heat 1 tbsp of olive oil in a pan, add the onion and cook until soft
- In the meantime cut the mushrooms, and add them to the onion
- Boil water for the pasta and cook them following the instructions on the package
- Cut the salami in small strips and fry for a couple of minutes
- Cut the sun-dried tomatoes in half and add them to the pan
- Stir in the crème fraîche
- Add the rucola and mix well
- Drain the pasta when it's ready and add to the sauce
- Serve with parmesan cheese
Buon appetito!
Photo sources top to bottom: my own,
Phil Oh, Alessandro Garofalo / Indigitalimages.com, rest: my own
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