A delicious pasta dish for spring time
For 4 people:
1 large radicchio salad (or 2 small ones)
250g button mushrooms (chanterelle also fits great with it)
150g feta cheese
2 cloves of garlic
1 red chili
1/2 bunch of parsley
2 tablespoon good olive oil
Salt and ground black pepper
1. Bring two liters of water to the boil in a large pot. Clean the mushrooms using a paper towel (if you clean them with water they get too soft) and cut them into quarters; slice chili and garlic finely.
2. Heat up 1 tablespoon olive oil in a large saucepan (or wok). Add mushrooms, one teaspoon salt and chili into the pan and roast it for 5 minutes. It’s important to keep the heat very high and stir constantly, otherwise the mushrooms dont get crispy. After 4 minutes add the garlic, which will burn if you add it before.
3. When the water is boiling add the spaghettis and cook until aldente. Meanwhile remove the outside leaves of the salad, cut it in half and slice into stripes (1cm). Clean the parsley with water and chop it finely. Crumble the feta cheese in little pieces using your fingers.
4. When the spaghettis are done, drain the pasta and put it into the pan with the mushrooms. Add a tablespoon olive oil, radicchio, feta and half of the parsley and mix well. Season to taste with salt and black pepper. Use the rest of the chopped parsley to decorate the plates. Enjoy!