Tagliatelle with forest flavours

If you are a mushroom expert (be careful, only if you really are! Otherwise, have your collection checked by a mycologist) in this period the forest offers spectacular varieties of mushrooms to be enjoyed at the table. Mushrooms should not be washed. Tap the hat to shake off any residue and cut off some of the base of the stem. Carefully remove the dirt with a toothbrush and a small damp cloth. If you can't do all of this, buy them. And now, let's go!

Serving 2 people

- 160 gr of noodles (Italian tagliatelle is better)

- 200 gr of mushrooms

- a boiled chestnut (only if you like its taste)

- a tablespoon of chopped parsley

- Grated Parmesan to your liking

- 1 clove of garlic

- 4 tablespoons of extra virgin olive oil

- coarse salt

- water

1. Slice the mushrooms into large pieces. In a pan, put the peeled and crushed garlic together with 4 tablespoons of extra virgin olive oil. Heat the oil, and when the garlic begins to perfume the air, add the mushrooms.

2. Cook for 4 minutes on low heat, adding half of your chopped parsley. The mushrooms must remain pulpy.

3. Blend half of the mushrooms with a tablespoon of hot water until creamy. Pour everything into the pan with the chopped mushrooms.

4. Boil your chestnut in a saucepan full of water for half an hour after cutting it in half (or buy them at the supermarket already boiled). Remove the peel, crumble it and add it to the mushrooms in a pan to recreate the flavours of the forest.

5. Boil the tagliatelle al dente, drain and, over medium heat, finish cooking them in the pan with the mushroom cream for a minute after adding a couple of tablespoons of the pasta cooking water to mix everything.

6. When cooked, add the rest of the chopped parsley and serve hot.

7. If the result is something good, you are less dummy than yesterday: be proud of yourself!