Hotel Bidasoa
(For 4 people)
Ingredients
- 400 g of number 5 spaghetti
- 2 garlic cloves
- 200 cl of olive oil
- 250 g of mushrooms
- 120 g of Serrano ham
- 60 g of Manchego cheese
- 100 cl of white wine
- 300 cl of table cream
- 100 g of Parmesan cheese
Preparation
- Cook the spaghetti until al dente and set aside. Place the olive oil, chopped garlic and sliced mushrooms in a frying pan, and sauté. Add white wine, reduce the volume by half and add the table cream. Once the sauce has been reduced, add the spaghetti and Parmesan cheese, and mix. Serve in a bowl and cover the preparation with Serrano ham and strips of Manchego cheese.
Maridaje
Primus Cabernet Sauvignon
Although this classic hotel has been in operation for 28 years, many people don’t know that its restaurant’s cool terrace is among the best in Santiago. Surrounded by plants, decorated with chairs characteristic of Parisian cafés and with jazz music playing in the background, here you can find delicious preparations with a Mediterranean air—such as homemade pasta, fish dishes cooked to perfection and creative salads—as well as a delicious vegan menu that has just been launched. Belonging to the same owners as the renowned restaurant Pinpilinpausha, one of its star dishes is this tasty pasta, which is very easy to prepare, and can be combined perfectly with a glass of Primus cabernet sauvignon.
Avda. Vitacura 4873, Vitacura. Tel.: 2 2242 1525. www.hotelbidasoa.cl
