Macaroni with Marinated Mushrooms
- 6 Anchovy fillet (from a jar)
- 1 garlic
- 7 tablespoons freshly squeezed lemon juice
- 8 tablespoons Vegetable broth (Instant)
- 6 tablespoons olive oil
- freshly ground pepper
- 1 pinch sugar
- 250 grams button Mushroom
- 500 grams macaroni
- 1 bunch Basil
- 4 hard boiled eggs
- 40 grams freshly grated Parmesan
Rinse anchovy fillets, pat dry and chop finely. Peel garlic. Heat lemon juice with broth, stir in olive oil, anchovies and squeeze garlic through a press into the mixture.
Season with salt, pepper and sugar. Clean and finely chop mushrooms. Place into marinade and let stand for 15-20 minutes.
Cook macaroni according to package instructions in plenty of boiling salted water until al dente. Rinse basil, set aside several leaves for garnishing and finely chop the rest. Peel eggs and chop.
Drain pasta well and combine with mushrooms and chopped basil. Sprinkle with chopped eggs and Parmesan and serve garnished with basil leaves.