Capellini
+ Bolognese
Capellini champignons farcis à la Bolognaise
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200g of Panzani Capellini
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1 jar of Panzani Bolognese sauce
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12 big white mushrooms
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100g grated emmental
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3 sprigs of flat-leaf parsley
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A drizzle of olive oil
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1. Preheat the oven to 200 ° C.
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2. Using a wet cloth, gently rub the mushroom heads (use the feet to make an omelette, for instance), so as to clean them without filling them with water, and place them in a dish, seasoned with salt and pepper.
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3. Fill the mushroom heads with half the Bolognese sauce. Cover with shredded cheese and bake for 10 minutes.
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4. Meanwhile, cook the pasta in salted water, drain and mix with in the rest of the re-heated Bolognese sauce.
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5. Divide pasta among plates, and sprinkle with coarsely chopped parsley. Place the grilled mushrooms on the plates, and serve hot.
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