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Chestnut Pasta Rags With Wild Mushrooms And Brussels Sprouts

4 faves
Nutrition per serving    (USDA % daily values)
CAL
974
FAT
180%
CHOL
217%
SOD
110%

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Ingredients for 4 servings

8.8 ounces “00″ flour, plus more for the work surface

2 ounces vacuum-packed chestnuts, blitzed to a fine powder

6 large egg yolks

1 large whole egg

Few drops olive oil

Semolina (optional)

2 tablespoons olive oil

8 to 9 ounces wild mushrooms, trimmed and chopped

Salt and freshly ground black pepper

8 to 9 ounces (250 grams) Brussels sprouts, cooked however you please, whether blanched or steamed or roasted or leaves plucked and sautéed (see LC Note)

3 1/2 tablespoons unsalted butter

5 ounces cooked chestnuts, quartered

Sage Brown Butter

1 to 2 ounces Parmesan cheese, shaved

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