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Vincisgrassi (pasta baked with parma ham)
- 30g dried porcini
- 500ml double cream
- 500ml chicken stock
- 1 bay leaf
- olive oil
- 400g flat mushrooms , finely chopped
- flat-leaf parsley , chopped to make 2 tbsp
- 300g Parma ham , shredded
- 1 egg
- 6 large sheets or 12 small sheets fresh pasta
- 150g Parmesan , grated
- 25g butter , softened
Directions:View on BBC Good Food
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