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Ingredients
US|METRIC
4 SERVINGS
- 250 mL chicken stock
- 15 grams dried porcini mushrooms
- 1 pheasant
- 1 Tbsp. olive oil
- 80 grams pancetta (cubes, see Tips)
- 2 shallots (sliced)
- 2 garlic cloves (crushed)
- 100 grams shiitake mushrooms (quartered, optional – see Tips)
- 1 bay leaf
- 125 mL white wine
- salt
- freshly ground black pepper
- 2 Tbsp. chopped parsley
- 1/2 lemon (juice only)
- 400 grams tagliatelle (or other pasta of your choice, cooked as per the packet instructions)
- grated Parmesan (to garnish, optional)
- 80 grams Parmesan cheese (grated)
- 2 garlic cloves (finely chopped)
- 200 grams polenta (quick)
- 750 mL boiling water
- 250 grams milk
- 1 tsp. fine sea salt
- 60 grams unsalted butter (diced)
- vegetables (your choice, to serve, optional)
- 250 mL chicken stock
- 15 grams dried porcini mushrooms
- 1 pheasant
- 1 Tbsp. olive oil
- 80 grams pancetta (cubes, see Notes)
- 2 shallots (sliced)
- 2 garlic cloves (crushed)
- 100 grams shiitake mushrooms (quartered, optional – see Notes)
- 1 bay leaf
- 125 mL white wine
- salt
- freshly ground black pepper
- 2 Tbsp. chopped parsley
- 1/2 lemon juice (only)
- 400 grams tagliatelle (or other pasta of your choice cooked as per the packet instructions)
- grated Parmesan (to garnish, optional)
- 80 grams Parmesan cheese (grated)
- 2 garlic cloves (finely chopped)
- 200 grams polenta (quick)
- 750 mL boiling water
- 250 grams milk
- 1 tsp. fine sea salt
- 60 grams unsalted butter (diced)
- vegetables (your choice to serve, optional)
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