Once you try pasta with Calabrian salami, you won’t be able to go without! @Daniele Rossi Chef
INGREDIENTS
150 g Calabrian salami
3 spring onions
350 g cherry tomatoes
200 g button mushrooms
320 g trofie
Basil to taste
Extra virgin olive oil to taste
Salted ricotta to taste
Cut the salami and the spring onions into strips. Cut the cherry tomatoes in half, peel the champignon mushrooms and then cut them finely. Add a drizzle of oil to the pan and pour the spring onions, let it go for a few minutes and then add the cherry tomatoes. Cover with a lid and after about 10 minutes blend it.
Pour the mushrooms in the pan together with the spianata which will have to cook for 6/7 minutes. Then add the tomato juice obtained with the basil and cook for a few minutes. In the meantime we cook the pasta that we are going to remove a few minutes before cooking and we will go to stir it.
Serve and add a grating of salted ricotta and basil leaves.