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.
Calories1087.2kcal
Proteins34.6grams
Fats94.4grams
Carbohydrates26grams
Porcini mushrooms
400
g
Sunflower seeds
240
g
Lemon juice
120
ml
Cane sugar
40
g
Soy sauce
160
ml
Vegetable oil
160
ml
Tagliatelle
120
g
Butter
80
g
Duck breast
400
g
Belper Knolle cheese
100
g
Salt
12
g
Olive oil
80
ml
1
Roast the seeds in a dry pan until golden brown.
- 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.
- Porcini 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.
- Lemon juice: 120 ml
4
Boil the pasta until al dente.
- Tagliatelle: 120 g
5
Slice the duck fillet into thin pieces, fry it in butter, and add to the mushroom sauce.
- Duck breast: 400 g
- Butter: 80 g
- 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.
- Tagliatelle: 120 g
8
Place the pasta on a plate, grate cheese on top, and drizzle with olive oil.
- Belper Knolle cheese: 100 g
- Olive oil: 80 ml
- Salt: 12 g
