Creamy porcini mushrooms
420 Min
Ingredients
400 gr potatoes chicche (Ristoris)
200 gr meat ragout (Ristoris)
200 gr salmon sauce (Ristoris)
400 gr creamy porcini mushrooms (Ristoris)
10 basil leaves
Salt and pepper to taste
Procedure
THREE FLAVOR POTATOES CHICCHE
Bring plenty of salted water to a boil and cook the potato chicche according to the package directions. Drain
them as soon as they float to the surface.
In a large skillet, combine the meat ragout, salmon cream and creamy porcini mushrooms. Heat the sauce
over medium heat.
Add the previously cooked and drained potato chicche to the pan with the dressing.
Mix gently to combine all the ingredients well.
Plate the chicche, dividing them into 4 portions.
Top each dish with a few basil leaves.
