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Tagliatelle with chanterelles, onion and zucchini
Pasta with mushrooms, zucchini, cheese and red onion.
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Ingredients
Directions
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Put the oil, capers, tarragon and cheese in a high beaker and puree with the hand blender into a pesto.
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Cut the zucchini into slices. Halve the onions and cut into half rings.
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Heat the oil in a large frying pan and fry the zucchini in 5 min. Golden brown and done. Turn halfway. Scoop with a slotted spoon on a plate.
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Fry the onion and Cantharellus cibarius in the remaining shortening for 4 minutes on a high heat. Add the zucchini the last minute.
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Remove the pan from the heat and season with the truffle oil, pepper and salt.
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Meanwhile, cook the pasta according to the instructions on the packaging. Drain and mix in the pesto.
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Scoop the Cantharellus cibarius, onion and zucchini over it and serve immediately.
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Nutrition
715Calories
Sodium19% DV445mg
Fat57% DV37g
Protein46% DV23g
Carbs23% DV68g
Fiber36% DV9g
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