Cooking Lab - Mixed Mushroom Truffle and Prosciutto Cappelletti (義式卡佩拉奇麵餃)

These cappelletti are served in a delicious sauté of four different types of mushrooms, glazed over with truffle mushroom sauce and topped with crispy prosciutto. 
今晚的義大利麵看起來就很巧氣。帶有溫暖的義大利家常菜，可愛小巧的帽子麵餃，包著不同的口味，是新的產品，讓我很好奇。

自製用四種菌菇加黑松露調出來的醬汁，淋在熱熱的麵上，入口滿是濃郁松露香，也有菌類獨特的清香。還不錯吃。簡單解決了一餐！

Fancy quick pasta meal


(c) GMV - Got My Vote!

Cappelletti - they look like little stuffed hats - so adorable! 

Ingredients:

- 200g of Cappelletti Pasta 
- 2 slices proscuitto 
- 50g enoki mushroom 
- 50g button mushroom 
- 50g baby oyster mushroom 
- 50g baby pearl mushroom 
- 4 tablespoon truffle mushroom sauce 
- 100g gourmet salad lettuce 
- 20g unsalted butter 
- 2 tablespoon olive oil 
- Sea salt and pepper 

Instructions:

1. Cook cappelletti pasta in salt water according to packet instruction.

2. Drain and place them in a large mixing bowl.

3. Add ample truffle mushroom pasta sauce to the warm cappelletti pasta.

4. Toss to combine until the pasta is well-coated.

5. Melt the unsalted butter on medium heat and add the mushrooms.

6.Season with sea salt and sauteed the mushrooms to caramelized golden.

7. Drizzle with a hint of white truffle oil.

8. Place the prosciutto slices in the oven and toast them until crispy.

9. Arrange the pasta into 3 equal servings.

10. Place the sauteed mixed mushrooms on top.

11. Spoon in the rest of the truffle mushroom sauce.

12. Scatter the crispy prosciutto pieces.

13. Garnish with some green side salad.

14. Serve with black crack pepper.

A delicious quick meal filled with great source of vitamins B and minerals.