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Tips & Recipes
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- Making a Basic Salad Dressing
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- Honey Braised Lamb Shank
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- Ginger, Lemon & Honey Tonic Drink
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Fusilli Aioli

 
Fusilli Aioli

Ingredients (serve 6-8):
1 packet ALCE NERO fusilli (cooked to packet instructions and drained; toss in some ALCE NERO extra virgin olive oil)
6-7 tbsps ALCE NERO extra virgin olive oil
4 cloves garlic (chopped)
1 packet fresh shitake mushroom (sliced)
1 packet fresh brown shimeiji mushroom (trimmed)
1 packet fresh white shimeiji mushroom (trimmed)
100ml water

Seasoning:
1 heaped tbsp chicken stock granules,1 tsp sugar, 1 tsp coarsely ground black pepper, 1 tbsp chilli flakes or more to taste, salt

Method:
Stir in some ALCE NERO extra virgin olive oil to cooked ALCE NERO fusilli.
Heat ALCE NERO extra virgin olive oil in a wok, sauté the chopped garlic until fragrant.
Add the assorted mushrooms and sauté adding water when the mushrooms stick to the wok/pan.
Toss the fussili into the wok, add seasoning and stir well, done.

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