Fideo Perla|con salsa cuatro quesos y trufa negra - Pastas Gallo : Pastas Gallo

Ingredientes

Fideo Perla Gallo

50 g parmesano rallado

50 g ricota fresca

50 g gorgonzola

100 ml nata 36% m.g

Trufa al gusto

2 cebollas

120 g champiñones portobello

40 g ceps secos

Preparación

Paso 1

Hervir la pasta en abundante agua con un poco de sal.

Paso 2

Es preferible dejarla 2 minutos por debajo del tiempo de cocción "al dente" porque luego las terminaremos de cocinar con la salsa de quesos.

Paso 3

Hidratar los ceps secos en agua templada durante unos 30-40 minutos.

Paso 4

Una vez estén hidratados, colar el agua y reservar.

Paso 5

Sofreír con las cebollas cortadas en cubitos pequeños, los champiñones portobello laminados y los ceps secos.

Paso 6

Lo cocinamos con un poco de aceite durante 15 minutos a fuego lento en una sartén.

Paso 7

Una vez lo tengamos listo colamos el exceso de aceite y lo reservamos.

Paso 8

Calentar nata junto con la mantequilla en un cazo, añadir los quesos sin dejar de remover con una espátula de madera hasta que la salsa esté homogénea.

Paso 9

Juntar la pasta y el sofrito en una sartén y cocinarla durante unos 2 minutos a fuego medio.

Paso 10

Añadir la salsa de queso. Añadir sal y pimienta al gusto.

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