Tagliatelle with ceps
A recipe for tagliatelle with ceps, simple and delicious to please the whole family!
- 500 g Tagliatelle
- 8 Big boletus
- 4 Clove garlic
- 6 strands Thyme
- 30 cl Fresh liquid cream
- 3 c. soup Olive oil
- Salt and pepper
- Start this tagliatelle recipe by cleaning and cutting the ceps into strips. Remove the thyme. Heat the oil in a skillet and sauté the mushrooms for 6 to 8 min on high heat. Add salt and pepper. Add the thyme, mix. Book.
- Peel and chop the garlic cloves. Pour the liquid cream into a small saucepan. Season with salt and pepper, add the garlic and bring to a boil. At first stirring, mix the cream and garlic with a plunging blender. Turn down the heat and keep the garlic cream warm, stirring occasionally.
- Cook the tagliatelle in the boiling salted water, the time indicated on the package for cooking al dente. Reserve a ladle of cooking water and drain the pasta. Put them back in the pan, add the reserved water ladle and the mushrooms. Cook on low heat for 2 minutes.
- Pour the pasta in a serving dish, sprinkle with garlic cream and serve immediately.