X Close
This site does not directly profile users.
We use technical cookies (PHPSESSION and COOKIECHOICE) that cannot be disabled but that do not store any personal information.
We display a visitor map by http://www.clustrmaps.com/, that could user cookies outside our control, and some advertisement banners managed by external agencies
. From this screenyou can enable and disable the usage of these services (you can always get this screen from the link at the bottom of every page):
  Clustermaps: on    Advertisment: on    Statistics: on
Since we use google search to index our site, some more cookies may be set by google. Please consult their policy

[OK. I'm happy with all cookies]   [Use only selected cookies]   [No, no cookies please]

Le ricette di Pierre

SPIANARELLE FUNGHI E PORRI

Ingredienti:

Per 3 persone:

250 g Tagliatelle ``paglia e fieno"
400 g funghi freschi
2 porri
2 foglie Alloro
2 chiodi garofano
2 cucchiai prezzemolo tritato
4 cucchiai olio d'oliva

Affettati i funghi e porri puliti. Poneteli in una teglia con l'olio e insaporiteli con l'Alloro, i Chiodi di Garofano, l'olio ed il prezzemolo tritato. Cuocete per mezz'ora circa, con il coperchio. Cuocete le spianarelle al dente e conditele con il sugo.

Provenienza: Barilla 24/08/1993

Torna al menu