Fresh Trofie With Chanterelles And Shallots

Preparation:

Preparation: Clean the chanterelles, cut them into pieces and blanch them for 2 minutes in boiling salted water then drain. Cut the shallots into wedges and fry them in a saucepan together with the chanterelle mushrooms, 2 spoonfuls of oil, a knob of butter, salt, pepper and a sprig of marjoram. Cover and simmer over a very low heat for about 20 minutes, adding a ladle of vegetable broth to the sauce. In the meantime, cook the trofie in plenty of boiling salted water, drain them al dente, put them back in the cooking pot and pour the chanterelle sauce over them; stir the pasta with a knob of fresh butter, complete it with plenty of chopped parsley, grated cheese, a grind of pepper, then transfer it to a serving dish and serve it immediately piping hot, with more Grana Padano on the side.