To prepare the Pappardelle recipe with newsletter and more newsletter
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| Ingredients to make Pappardelle with fresh fungi: |
| 200 g of fresh pasta papardelle 2 fresh boletus 1 tablespoon of dry boletus 40 g of butter 1 sprig of fresh rosemary 1 wedge of Parmesan |
Ingredients to make Pappardelle with fresh fungi:
2. First, lets cook the pasta, following the manufacturers instructions.
3. In a casserole with abundant butter, we poach the leek.
4. We incorporate the clean boletus and let them get melosos. We salt and pepper.
5. On the other hand, we roasted the hard bread and crush it with the dry boletus and the rosemary.
6. We drain the pasta and keep the butter sauce, leeks and boletus.
7. We serve immediately and cover with the breadcrown as a toping.
8. With the grated Parmesan we make a crispy by putting it in a hot pan without any fat until it is founded and brown a little.
9. Sprinkle with a little grated Parmesan, place the crispy and serve.
