Potato Capelleti & Mushrooms

This hit the spot tonight, the perfect dish before winter ends....

"00" pasta & Italian eggs

350 gr new potatoes

150 gr butter

sprig of rosemary

80 gr parmesan

mixed mushrooms

chives, parsley

butter, EVOO, s&p

white wine

1. boil potatoes, peel when still hot, whiz in blender
2. melt butter in rosemary, add gradually to potatoes in blender while both still hot
3. add parmesan, s&p to taste
4. put filling aside, make pasta, then make capelleti using filling
5. saute mushrooms, add minced garlic toward end, some s&p, white wine until evaporates
6. boil capelleti, with slotted spoon put into saute pan with mushrooms, add more butter, some pasta water if necessary, more seasoning including chives/parsley
7. serve, grate parmesan generously, possibly drizzle of EVOO, extra seasoning if necessary