Champignons rôtis au four « parmigiana »
avec linguines fraîches et panzanella- Oeuf
- Blé
- Orge
- Lait
- Sulfites
- Sésame
- Soya
- Noix de Grenoble
- Avoine
- Seigle
- Triticale
- Peut contenir des traces d’allergènes
- Sulfites
- Lait
- Moutarde
- Oeuf
- Blé
- Gluten
- Crustacés
- Poisson
Inspirée de la recette d'escalopes au fromage panées italo-américaines préférée de tous, mais végétarienne! La viande et la panure ne vous manqueront pas avec cette version végétarienne, complétée par un mélange magique de champignons!
Ingrédients
227 g
Linguines faîches
(Contient: Oeuf, Blé)
1 pièce(s)
Pain ciabatta
(Contient: Blé, Orge Peut contenir : Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
200 g
Mélange de champignons
113 g
Tomates cerises anciennes
113 g
Jeunes épinards
7 g
Persil
2 pièce(s)
Gousses d'ail
¾ tasse(s)
Mozzarella, râpée
(Contient: Lait)
½ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
¼ tasse(s)
Pesto au poivrons rôtis
(Contient: Lait Peut contenir : Soya, Sulfites)
2 cs
Glaçage balsamique
(Contient: Sulfites Peut contenir : Sésame, Soya, Lait, Moutarde, Oeuf, Blé, Gluten, Crustacés, Poisson)
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient: Lait)
1.5 cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
Ustensiles
Instructions
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- While water boils, peel, then mince or grate garlic.
- Cut mushrooms into 1/2-inch slices.
- Halve tomatoes.
- Cut ciabatta into 1/2-inch pieces.
- Add ciabatta and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Toast in the middle of the oven, until lightly golden, 4-5 min.
- Remove from oven, stir in half the garlic. Continue toasting until golden-brown and crisp, 4-5 min.
- Transfer to a plate.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
- Add mushrooms and remaining garlic. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper.
- Transfer mushrooms to same baking sheet used to toast croutons and gather to shape into 5-inch wide piles.
- Sprinkle mozzarella and half the Parmesan cheese over top of mushrooms.
- Roast in the middle of the oven until cheese is melted and golden, 5-6 min.
- Reheat the same pan (from step 3) over medium-low.
- Add crushed tomatoes, roasted pepper pesto and half the balsamic glaze.
- Season with salt and pepper. Cook, stirring occasionally, until lightly thickened, 3-4 min.
- While sauce simmers, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return to the same pot, off heat.
- Add croutons and spinach to bowl with tomatoes. Season with salt and pepper, stir to coat.
- Add sauce and half the the parsley to pot with linguine, pasta water? Stir to coat.
- Divide linguine and salad between plates.
- Top linguine with mushrooms.
- Drizzle remaining balsamic glaze over salad. Sprinkle remaining parsley overtop.
