Vermicelli
Briouates aux vermicelles
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250g de Vermicelles Panzani
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150g de crevettes décortiquées
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150g de filets d'ombrinette coupés en dés
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2 cs d'huile d'olive
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10g de paprika
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10g de cumin
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4 gousse d'ail pilée
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25g de coriandre et persil hâché
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Sel 10g
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1. Add salt to boiling water and cook the Spaghetti for 8-10 minutes
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2. Use a knife to score an “X” on the pointy end of each chestnut. Then, place the nuts on a microwave-safe plate, and microwave at one-minute intervals, until the outer shell starts to peel back slightly (3-4 minutes); set aside.
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3. Boil the pumpkin; cut into cubes and set aside
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4. Chop the onions and fresh mushrooms; crush the garlic
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5. Heat olive oil in a pan and grill the onion, mushrooms and garlic
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6. Then, add ¾ of the roasted chestnuts, half the chicken bouillon, the creme fraiche, boiled pumpkin cubes (reserve a few cubes for the garnish), chopped tarragon, Pesto sauce, and Napoletana sauce.
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