Tagliatelle
Tagliatelle aux champignons et parmesan
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400g Panzani Tagliatelle
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8 medium button mushrooms
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50g walnuts
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50g unsalted almonds
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50g unsalted pistachios
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1 tbsp fresh rosemary
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1 tbsp brown sugar
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50g of butter
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2
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c. à soupe de vinaigre balsamique 100g
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de parmesan râpé 2
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1. Mix the dried fruits and grill them for 3 to 4 minutes under the oven's grill.
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2. Clean and remove stems from the mushrooms and then put them in an oven-proof dish. Sprinkle with balsamic vinegar, a dash of olive oil, salt and pepper. Cook in a preheated oven (210 ° C) for 20 minutes.
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3. Meanwhile, finely chop the fresh rosemary and mix it with the sea salt and brown sugar.
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4. In a large frying pan, melt the butter and spread the rosemary mixture around, stirring it well with a spatula. Pour the dried grilled fruits in, coating them well with the mixture, then set aside in a bowl.
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5. Cook the tagliatelle in a large amount of salted water for 12 minutes.
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6. Mix dried fruits and mushrooms in with the pasta, along with a drizzle of olive oil. Grate the parmesan over pasta at the last minute.
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