Tagliatelle with Ceps

Name: Tagliatelle with Ceps
Ingredients: salt and freshly ground black pepper; 90 g unsalted butter; 10 g parsley, washed and finely chopped; 400 g good-quality dried tagliatelle; 200 ml double cream; 400 ml mushroom stock; 2 cloves garlic, peeled and crushed; 30 ml olive oil; 800 g fresh 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

Starter
Vegetarian

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