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Discussion Starter · #1 ·
Today I made a sage infused pappardelle, and served it with roast loin of rabbit and a intense porcini/barola reduction.

a little broccoli raab tossed in for good measure.

Not a cut of pasta I see alot of (around here anyway)
What are some of the ways you enjoy serving pappardella?
 

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Discussion Starter · #9 ·
Dear Pongi,

Thanks for the great recipes, they sound wonderful...

Fresh Boletus Edulis (Porcini) are very hard to come by in the states, however in the Pacific Northwest they are growing porcinis, they are quite good...but, sadly..not nearly as intence and textural as yours
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Discussion Starter · #21 ·
Please Pongi,

Can you tell us a little about the mushroom you mentianed before
"Ovoli"

I have not had this one...
TIA
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