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Justin Shepheard
Perline with broccoli and tartufo sauce
Pasta dish with a tartufo sauce with truffle and cheese, pancetta, red onion and broccoli.
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Ingredients
Directions
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Heat the oil in a frying pan and fry the pancetta in 5 min. Until crispy. Turn halfway. Meanwhile cut the onion in half rings.
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Take the pancetta out of the pan and drain on kitchen paper. Fry the onion for 5 minutes on medium heat in the remaining shortening.
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Boil the pasta in a large pan of water in 4 minutes. Halve the large broccoli florets and add to the paste after 1 min. Drain.
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Meanwhile, add the tartufo sauce to the onions and heat for 3 minutes on low heat.
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Spread the pasta and broccoli over deep plates, divide the sauce over it and crumble the pancetta above it.
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Nutrition
880Calories
Sodium28% DV665mg
Fat80% DV52g
Protein70% DV35g
Carbs21% DV64g
Fiber40% DV10g
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