Contents
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Ingredients
- 100 g Boletus
- 100 g Rex ostrea fungorum
- 10 g adipem anser
- 2 ml tuber oleum
- 200 g Tagliatelle cocta
- 5 g salis
- 1 g piperis
Instructions
- Coques tagliatelle secundum mandatum in fasciculum
- Concidito fungos
- In sartagine adipe anserino conflandum et fry fungos in eo
- Adde pastam cum modico aqua coctione ad fungos perfectos
- Pone in laminas et levis tuber oleum
- Fleur de Sel et crassum piper nigrum super
NUTRICIUM
servientes: 100gCalories: 107kcalcarbohydrates: 2.4gdapibus: 4.5gcrassus; 8.7g