I Colored My Hair And My Roots Are Lighter?

Paccheri sbrise, horse sausage and sun-dried tomatoes.


Hello all s you
to start I wish you a good weekend in the company of this dish that the chef Martin Martignon performed at the cooking class that I attend and that it is finished.
In this dish we will see the use of "sbrise", a fungus that is grown and is found in abundance, whose name is Pleurotus.
This fungus is not valuable, so it's quite boring and the taste is not particularly, you would call a mushroom "tasteless" so he does not know anything.
Usually prepared grilled or boiled in excess water and wrung out and dressed like a normal salad.
One thing about it is that our body can not assimilate fungi and is therefore indicated in the diets.

Serves 4 400 grams of

paccheri
sbrise 200 grams of cleaned and cut into strips 200 grams of sausage
horse or deprived of normal skins and crumbled
100 grams of chopped sun-dried tomatoes into julienne strips 1
chopped shallots
Parmesan or Grana Padano cheese, grated or unsalted vegetable broth


Dry white wine extra virgin olive oil Salt


In a skillet cook the shallot do in 3-4 tablespoons of extra virgin olive oil, add the sbrise and let dry, add the sausage and let cook, pour half a glass of white wine and let evaporate, add unsalted vegetable broth and continue cooking for about 30 minutes, add the dried tomatoes and stop the cooking.
The sauce should be a bit 'wishy-washy and will serve to end the firing of paccheri.
Cook pasta in salted water for the time indicated on the packaging, salt and pepper all of the sauce in the pan, continue cooking for another 2-3 minutes.
Serve hot with plenty of Parmesan or pecorino or parmesan.
As you noticed, in the sauce did not add nor salt nor pepper, both already present in the ingredients.
You can serve this dish as a main course

Enjoy

Phrase of the day: "El federalism passes, who knows cossa happens. "Federalism is the past and who knows where is going. A word to the wise.