Mini plumas casserole

with mushrooms and Iberian cured meats



300 g of mini plumas

120 g of onion, chopped

2 garlic cloves, chopped

140 g of GALLO fried tomato

100 g of cherry tomatoes

125 g of mushrooms, sliced

30 g of Iberian bacon, finely diced

1 Iberian sausage, in large dice

40 g of rice blood sausage, shredded

30 g of cured chorizo, finely diced

60 g of Iberian ham, sliced in small stripes

125 g of emmental cheese, to grill

60 g of parmesan cheese, grated


Olive oil



Step 1

Cook the pasta in abundant boiling water with a dash of salt for 7 minutes, pour some cold water over them and set aside until the sauce is ready.

Step 2

Make a sauce by cooking the onions and garlic until golden. Add the mushrooms and continue to cook everything.

Step 3

Add the natural tomato and cook for 4-5 minutes until some of the water has evaporated.

Step 4

In another pan, cook the sliced bacon, Iberian sausage, shredded blood sausage, chorizo and ham until golden.

Step 5

Cook for 4 minutes and add the previously cooked sauce. Finally, add a jar of fried tomato and let cook for 2-3 minutes.

Step 6

Add the pasta to the sauce and season to taste.

Step 7

Place in an oven-safe casserole dish, top with grated emmental and parmesan cheese.

Step 8

Grill for 10 minutes and it is ready to serve.

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