Penne rigate with mushrooms and parmesan


  • 1Lb of La Parmigiana Feathers
  • 1 cup of Donna Verona Mushrooms
  • ½ Onion
  • ½ Red pepper
  • Butter
  • Parsley
  • Basil
  • Chives
  • Parmesan cheese La Parmigiana


  1. Cook the feathers for about 10min. In a pan place half an onion, finely chopped, half a chopped red pepper, when the onion is transparent, add some mushrooms in small pieces, add everything well until the mushrooms are done. As soon as they are ready, we add the previously cooked feathers, stir so that the flavors are well incorporated and add a piece of butter, as soon as it melts, stir well and that's it, to serve.
  2. Once on the plate we add finely chopped fresh basil, chives and parsley and to finish we grate the Parmesan cheese to taste.