{"id":24,"date":"2014-03-27T18:45:08","date_gmt":"2014-03-27T17:45:08","guid":{"rendered":"http:\/\/www.miam.cooking\/?p=24"},"modified":"2020-10-14T18:58:39","modified_gmt":"2020-10-14T16:58:39","slug":"penne-tartuffo","status":"publish","type":"post","link":"https:\/\/www.miam.cooking\/index.php\/2014\/03\/27\/penne-tartuffo\/","title":{"rendered":"PENNE TARTUFFO"},"content":{"rendered":"\n<p>[[:)]]<\/p>\n\n\n\n<p>Pour 4-5 personnes :<br>&#8211;&nbsp;500 g de pennes<br>&#8211;&nbsp;300 g de champignons de Paris<br>&#8211;&nbsp;100 g de parmesan rap\u00e9<br>&#8211;&nbsp;40 cl de cr\u00e8me fraiche \u00e9paisse<br>&#8211;&nbsp;1 verre de vin blanc<br>&#8211;&nbsp;1 cuill\u00e8re \u00e0 soupe de fond de veau<br>&#8211;&nbsp;8 fines tranches de jambon de parme<br>&#8211;&nbsp;5-6 cuill\u00e8res \u00e0 soupe d&rsquo;huile de truffe<br>&#8211;&nbsp;De la roquette<\/p>\n\n\n\n<p>1 &#8211; Faire revenir l&rsquo;ail et les champignons \u00e9minc\u00e9s dans un peu d&rsquo;huile d&rsquo;olive.<br>2 &#8211; Ajouter une cuill\u00e8re \u00e0 soupe de fond de veau puis mouiller avec le vin blanc. 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