From Alessandro Borghese Kitchen Sound, a version of "on the go pasta"; Pasta Wheels made with LA MAFALDA , a pasta shape with excellent cooking resistance, perfect for baking and then gratinating in the oven. This recipe features flavorful mushrooms and crispy speck, which adds flavor and color to this exceptional dish, also excellent warm or cold the day after preparing it.
Alessandro Borghese Street Food, Rock is All Around!
- 400 g of Mafalde
- 4 Eggs
- 200 g of grated Parmesan cheese
- 100 g of speck
- 1 clove of garlic
- Honey mushrooms to taste
- Salt and pepper to taste
- EVO oil to taste
- Basil to taste
Bring water for the pasta to a boil and season with salt. Add the mafalde.
For the dressing, slice the mushrooms and brown them in a pan with a drizzle of extra virgin olive oil and an unpeeled clove of garlic.
Once the mushrooms are ready, use the same pan to crisp up the speck cut into strips.
Drain the pasta and prepare the wheels!
In a bowl, combine the mushrooms, speck, Parmesan, pepper, and egg. Pour in the pasta and mix well.
Place a ring on a baking tray lined with baking paper, pour in the pasta and bake in the oven for 10 minutes at 180°C.
Remove the rolls from the oven and decorate with basil leaves.
