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Chanterelles, shallots, and sage, all pan-fried in olive oil and melted pesto b…

Chanterelles, shallots, and sage, all pan-fried in olive oil and melted  pesto b…

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Chanterelles, shallots, and sage, all pan-fried in olive oil and melted @laquercia pesto bianco lardo spread, then tossed in pasta. Pesto Bianco is a silky, creamy and savory blend of cured fat and spices, a super delicious porky replacement for butter.
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Ingredients:
½ lb. Chanterelles (or any mix of mushrooms), cleaned, blotted dry
1 small Shallot, sliced
20 Sage leaves, approx.
Olive oil
1 oz. (or ¼ tube) of @laquercia Pesto Bianco, removed from packaging, a bit more for serving
½ lb. Pasta of your choice, cooked according to package directions, save some of the pasta cooking water
Chili pepper flakes
Sea salt + pepper

Makes 2 servings
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Directions:
1. Heat 2 Tbsp. olive oil on medium heat in a cast iron pan. Add in sage leaves and fry for about a minute on each side, until a bit translucent and crispy. Transfer sage to a paper towel-lined plate.

2. In the same pan, on medium heat, add a little bit more olive oil and fry the shallot until softened.

3. Add in the chanterelles and increase heat to medium-high/high heat. Cook undisturbed in an even layer for about 3 minutes until lightly golden brown. Flip and stir mushrooms and shallots around, cook for another minute, then push them to one side of the pan.

4. Turn down the heat back to medium. Add in the @laquercia Pesto Bianco (savory lardo spread), let it melt, sizzle and brown, about a minute or so.
5. Incorporate the mushroom mixture into the melted pesto bianco, stir to combine.
6. Add in the cooked pasta, toss to combine, add a little pasta cooking water if things look dry. Transfer to serving plate, top with reserved crispy sage and an extra dollop of pesto bianco if you’re feeling luxurious. Top with chili pepper flakes, sea salt, pepper and enjoy!
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