Pasta with fried seeds, duck and porcini mushroom ponzu

6 servings

30 minutes

The recipe was shared with us by Viktor Gusev, chef of the neo-bistro "Shadows.

Energy value per serving

• Calories: 1087.2
• Proteins: 34.6g
• Fats: 94.4g
• Carbohydrates: 26g

Ingredients

• White mushrooms: 400 g
• Sunflower seeds: 240 g
• Lemon juice: 120 ml
• Cane sugar: 40 g
• Soy sauce: 160 ml
• Vegetable oil: 160 ml
• Tagliatelle pasta: 120 g
• Butter: 80 g
• duck breast: 400 g
• Belper Knolle Cheese: 100 g
• Salt: 12 g
• Olive oil: 80 ml

Cooking steps

1. Roast the seeds in a dry pan until golden brown.

   Required ingredients:

   • Sunflower seeds: 240 g

2. Add white mushrooms, vegetable oil, soy sauce, and cane sugar to the pan. Simmer for 8 minutes on low heat.

   Required ingredients:

   • White mushrooms: 400 g
   • Vegetable oil: 160 ml
   • Soy sauce: 160 ml
   • Cane sugar: 40 g

3. Blend the resulting mixture with lemon juice until smooth.

   Required ingredients:

   • Lemon juice: 120 ml

4. Boil the pasta until al dente.

   Required ingredients:

   • Tagliatelle pasta: 120 g

5. Slice the duck fillet into thin pieces, fry it in butter, and add to the mushroom sauce.

   Required ingredients:

   • duck breast: 400 g
   • Butter: 80 g
   • White mushrooms: 400 g

6. Simmer for about a minute on low heat.

7. Add the prepared pasta and simmer for another 2-3 minutes.

   Required ingredients:

   • Tagliatelle pasta: 120 g

8. Place the pasta on a plate, grate cheese on top, and drizzle with olive oil.

   Required ingredients:

   • Belper Knolle Cheese: 100 g
   • Olive oil: 80 ml
   • Salt: 12 g