Strozzapreti with petitgris

oyster mushrooms and pesto

Stephanie Todde, chef at Barabas restaurant, brings you an autumn recipe: Strozzapretti with Bierwart peppercorns, oyster mushrooms from Limbort Farm and fresh herb pesto.

Discover the Barabas

Suggested by

Stéphanie Todde

Cheffe du Barabas

Choose with care

The ingredients

For 4 people

For the pesto :

50 g fresh tarragon
50 g chervil
50 g chives
50 g curled parsley
50 g basil
10 cl oil olive oil
1 clove garlic
1 handful roasted pine nuts
100 g grated Parmesan
Salt and freshly ground pepper

For the pasta:

Hen broth
500 g oyster mushrooms
1 red onion
8 petitgris per person

Made with passion

Preparation

30minutes Easy Inexpensive

Thin out all the herbs, add olive oil, parmesan, roasted pine nuts, garlic, salt, pepper and blend to obtain the pesto.
Cut the oyster mushrooms into strips, slice a red onion and sauté in a frying pan with a knob of butter
Meanwhile, cook the pasta in a pot of boiling salted water (see cooking times).
Open the jar of petitgris, drain them and add them to the pan.
Deglaze your pan with a ladleful of chicken stock.
Add the pesto to the mixture and then the drained pasta.

Mix well and serve. Bon appétit!