Composition / ingredients
Cooking method
Pour the broth into a saucepan, send it to the fire, bring it to a boil, add dried mushrooms. Remove the pan from the fire, leave the mushrooms to swell under the lid.
Boil the pheasant in slightly salted water, then separate the meat from the bones, tear it into arbitrary pieces-feathers.
Peel the shallots, chop them finely. Garlic is also cleaned and crushed. Put the onion and garlic in a deep frying pan, fry in olive oil for a minute, then add the bay leaf.
Spread the pieces of pheasant to the onion, pour white wine and broth with mushrooms, bring to a boil.
Cook the contents over moderate heat under a tightly closed lid until the broth thickens. Then add chopped parsley and sprinkle with freshly squeezed lemon juice. Taste it and add salt if necessary.
Boil the tagliatelle until al dente in slightly salted water, spread it with the rest of the ingredients, mix and warm everything together for 2-3 minutes. Sprinkle with grated parmesan and serve on the table.
Eat for health and with pleasure!
Calorie content of the products possible in the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- White wine - 78 kcal/100g
- Shallots - 72 kcal/100g
- Dried porcini mushrooms - 286 kcal/100g
- Dried chanterelles - 261 kcal/100g
- Dried blueberries - 231 kcal/100g
- Dried aspen - 315 kcal/100g
- Dried Shiitake - 331 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Pheasant - 254 kcal/100g
- Tagliatelle - 288 kcal/100g
- Chicken broth - 19 kcal/100g
