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Mixed Mushroom Truffle and Prosciutto Cappelletti

by GMV - Got My Vote!' (follow)
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Family (1525)      Quick (1387)      Pasta (281)      Italian (218)      Mushrooms (190)      Comfort Food (59)      Main (26)      Truffles (17)      Prosciutto (10)      Enoki (4)     

These cappelletti are served in a delicious sauté of four different types of mushrooms, glazed over with truffle mushroom sauce and topped with crispy proscuitto.

Cappelletti are small, stuffed pasta (similar to ravioli). They look like little hats. They look so adorable and I wanted to try them out.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 3 servings

200g of Cappelletti Pasta
2 slices proscuitto
50g enoki mushroom
50g button mushroom
50g baby oyster mushroom
50g baby pearl mushroom
4 tablespoon truffle mushroom sauce
100g gourmet salad lettuce
20g unsalted butter
2 tablespoon olive oil
Sea salt and pepper

Cook cappelletti pasta in salt water according to packet instruction.
Drain and place them in a large mixing bowl.

Add ample truffle mushroom pasta sauce to the warm cappelletti pasta.
Toss to combine until the pasta is well-coated.

Melt the unsalted butter on medium heat and add the mushrooms.

Season with sea salt and sauteed the mushrooms to caramelized golden.
Drizzle with a hint of white truffle oil.

Place the prosciutto slices in the oven and toast them until crispy.
Arrange the pasta into 3 equal servings.
Place the sauteed mixed mushrooms on top.
Spoon in the rest of the truffle mushroom sauce.
Scatter the crispy prosciutto pieces.
Garnish with some green side salad.
Serve with black crack pepper.

A delicious quick meal filled with great source of vitamins B and minerals.

#Comfort Food
I like this Recipe - 4
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