Fettuccine with “Neptune’s Dream”

Ingredients

2 tbsp extra-virgin olive oil
1/2 onion, chopped
1/2 clove of garlic, crushed
100 g / 4oz small chanterelles or seasonal mushrooms, brushed and trimmed
250 g / 9oz broccoli, trimmed
250 ml / 9fl oz fresh cream
1 tbsp Herbaria “Neptune’s Dream”
100 g / 4oz cherry tomatoes
6 black Kalamata olives, thinly sliced
300 g / 11oz fettucine
100 g / 4oz organic Parmigiano Reggiano
Herbaria “Sicilian Rock Salt” from the mill

Heat the olive oil, add onion and garlic and sauté until transparent. Add the mushrooms and the broccoli, and sauté for 1 minute. Stir in the cream, cook briefly to reduce and season with “Neptune’s Dream”. Add tomatoes and olives. Meanwhile, cook the fettucine in a large saucepan of boiling salted water until al dente, strain and serve with the sauce. Grate the Parmigiano over the top.

For this recipe you need:

Neptune's Dream

Fish Seasoning

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Sicilian Rock Salt

Natural Rock Salt Crystals, without additives

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