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Fresh pumpkin tortelloni with parsnip and pancetta
Fresh pumpkin tortelloni filled with pumpkin and sage. Together with parsnip and pancetta, an up-and-over Italian meal.
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Ingredients
Directions
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Clean the shallots and cut into thin rings. Peel the parsnip, cut off the ends and cut into 1/2 cm thick slanted slices.
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Halve the large slices in width. Cut the sage leaves fine.
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Heat the butter in a frying pan. Fry the parsnip for 5 minutes on medium heat. Add the shallot and sliced sage and cook for another 8 minutes.
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Meanwhile, bring a large pan of water with salt, if necessary, to the boil.
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Heat a frying pan without oil or butter and fry the pancetta in 5 min. On medium heat until golden brown and crispy.
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Remove from the pan (leave the shortening behind) and drain on kitchen paper.
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Heat the butter in the pan with the remaining shortening and fry the sage with the mustard 2 min.
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Meanwhile, when the water is boiling, add the pasta, bring to the boil again and cook for 6 minutes until al dente.
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Divide the parsnip, shallot and sage over deep plates. Divide the pasta and sage mustard butter. Crumble the baked pancetta over the pasta.
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Nutrition
610Calories
Sodium23% DV560mg
Fat38% DV25g
Protein38% DV19g
Carbs24% DV72g
Fiber44% DV11g
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