| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Superchefs |
1 |
servings |
INGREDIENTS
| 800 |
g |
Ceps; (1 3/4lb) |
| 2 |
|
Cloves garlic; peeled and crushed |
| 30 |
ml |
Olive oil |
| 400 |
ml |
Mushroom stock; (14fl oz) |
| 200 |
ml |
Double cream; (7fl oz) |
| 90 |
g |
Unsalted butter; (3oz) |
| 10 |
g |
Parsley; washed and finely |
|
|
; chopped (1/4oz) |
| 400 |
g |
Good quality dried tagliatelle; (14oz) |
INSTRUCTIONS
If the ceps are very dirty briefly wash them in bowl of water and scrape
with a small knife and dry on some kitchen paper, then cut into 1/2cm
slices.
Heat the olive oil in a frying pan until almost smoking and fry the ceps a
handful at a time with the crushed garlic lightly cloouring them. Drain
them in a colander reserving any excess liquid for the sauce.
Reduce the mushroom stock until almost evapourated with any liquid from the
ceps. Add the double cream and reduce again by about half until the sauce
thickens.
Meanwhile, cook the pasta in boiling salted water (as per packet
instructions), then drain. Add the ceps, parsley and butter to the sauce
and bring back to the boil. Toss the sauce with the pasta and season to
taste.
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