Farfalle
Farfalle aux champignons des bois et à l'ail
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400g Panzani Farfalle
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3 garlic cloves
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600g of wild mushrooms
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3 tbsp of oil
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tarragon
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1. Peel the garlic and cut it into strips.
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2. Carefully clean the mushrooms.
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3. Coarsely chop the tarragon.
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4. Brown the garlic in the hot oil and add the mushrooms. Pepper and add the tarragon.
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5. Cook for 8 minutes, until all the juice evaporates.
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6. Meanwhile, cook the Farfalle in boiling water until "al dente", then drain.
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7. Add the mushrooms and serve.
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