Tagliatelle with Ceps

Preparation info
    • Difficulty

      Easy

Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About

Use fresh ceps, not dried, as the end result will be disappointing.

Alternatively, use another type of wild mushroom.

Ingredients

  • 800 g fresh ceps
  • 30 ml olive oil
  • 2 cloves

Method

If the ceps are very dirty, wish them briefly in a bowl of water and scrape off the sand or earth with a small knife. Dry them on kitchen paper, then cut them into ½ cm slices.

Heat the olive oil in a frying-pan until almost smoking, then sauté the ceps a handful at a time with the crushed garlic until lightly coloured.

Drain them in a colander, reserving any liquid for the sauc