Yield: 1 servings
|800 grams||Ceps; (1 3/4lb)|
|2||Cloves garlic; peeled and crushed|
|30 millilitres||Olive oil|
|400 millilitres||Mushroom stock; (14fl oz)|
|200 millilitres||Double cream; (7fl oz)|
|90 grams||Unsalted butter; (3oz)|
|10 grams||Parsley; washed and finely|
|; chopped (1/4oz)|
|400 grams||Good quality dried tagliatelle; (14oz)|
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.