B.Gallo
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Tagliatelle with Boletus mushrooms

Ingredients for one serving:
1 clove of garlic
40 gr. Boletus mushrooms
1 pinch of hot red chilli pepper
1 small cup of brandy
5 Pachino baby tomatoes
Finely chopped parsley
4-5 black olives
2 small bunchs of rocket
1 small handful of pine kernals
1 spoonful of slivered "Grana" cheese
Extra virgin olive oil as required
Salt and pepper to taste

Preparation:
Fry the garlic wih the chilli pepper in the oil and then remove. Add the mushrooms and cook on a high flame. Add the brandy and then flambé. Add the chopped parsley, olives and baby tomatoes, quickly cooking to create a sauce. Cook the tagliatelle in boiling salted water, taking care not to overcook. Mix the pasta into the sauce and quickly cook together. To serve, lay the rocket leaves out on the plate, place the pasta on top and then sprinkle with the pine kernals and slivers of cheese.
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