Master chef
Utensils
Apron
Colander
Cooking spoon
Fork
Frying pan
Lemon grater
Lemon squeezer
Measuring cup
Pan
Paring knife
Plate
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
deep plate
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Empty the flour into a shallow dish. Beat the eggs in a deep dish, mix in the parmesan, season with salt.
Mushrooms
Cut the mushrooms lengthwise into approx. 5 mm thick slices. Toss the mushrooms in the flour, then dip them in the egg mixture.
To fry
Preheat the oven to 60 °C. Heat a little clarified butter in a non-stick frying pan. Reduce the heat, fry the mushrooms in batches over a medium heat for approx. 2 mins. on each side, keep warm.
Pasta
Cook the pasta in boiling salted water until al dente. Set aside 100 ml of the cooking water, drain the pasta.
Sauce
Pour the cream into the measuring cup with the reserved cooking water. Grate in the lemon zest, halve the lemon,squeeze out the juice, add 2 tbsp of juice, add to the pan with the butter.Reduce the sauce for approx. 3 mins. Add the pasta, mix, heat gently, season. Serve the mushroom piccata with the noodles.
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