L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

TiramisuItalian cuisine

Paella dish

Vegetable stew "Caponata"Sicilian cuisine

Paella dish

ChanakhiGeorgian cuisine

Paella dish

Gingerbread Cookies with IcingSwedish cuisine

Paella dish

Mexican salsa pico de galloMexican cuisine

Paella dish

Spaghetti with lemon pestoItalian cuisine

Paella dish

Stuffed squidGreek cuisine

Paella dish

Cinnamon BunAmerican cuisine

Paella dish

Potato Stuffed ParathaIndian cuisine

Paella dish

Rice porridgeRussian cuisine

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

CaloriesProteinsFatsCarbohydrates

1087.2

kcal

34.6g

grams

94.4g

grams

26g

grams

Ingredients

6servings

Porcini mushrooms

400

g

Sunflower seeds

240

g

120

ml

40

g

160

ml

160

ml

120

g

80

g

400

g

Belper Knolle cheese

100

g

12

g

80

ml

Cooking steps

1
Roast the seeds in a dry pan until golden brown.
Required ingredients:
1. 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:
1. Porcini mushrooms: 400 g
2. Vegetable oil: 160 ml
3. Soy sauce: 160 ml
4. Cane sugar: 40 g

3
Blend the resulting mixture with lemon juice until smooth.
Required ingredients:
1. Lemon juice: 120 ml

4
Boil the pasta until al dente.
Required ingredients:
1. Tagliatelle: 120 g

5
Slice the duck fillet into thin pieces, fry it in butter, and add to the mushroom sauce.
Required ingredients:
1. Duck breast: 400 g
2. Butter: 80 g
3. Porcini 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:
1. Tagliatelle: 120 g

8
Place the pasta on a plate, grate cheese on top, and drizzle with olive oil.
Required ingredients:
1. Belper Knolle cheese: 100 g
2. Olive oil: 80 ml
3. Salt: 12 g

Similar recipes