TAGLIATELLE OF GRAGNANO IGP COLORED WITH SAFFRON WITH BROWN CHAMPIGNON AND ROQUEFORT MUSHROOMS (Use photo n. 2)

In a frying pan fry three minced garlic cloves with a little extra virgin olive oil. When golden, add the mushrooms cut into slices about 3 millimeters thick. Sauté the mushrooms over high heat and add a few fingers of white wine. Put some water to boil in a pot and add saffron before lowering the tagliatelle. The pasta will turn yellow.

Halfway through cooking the pasta, add half a ladle of the cooking water to the mushrooms and, a few minutes before the cooking time, take the tagliatelle from the water with a fork and, adding them to the mushrooms, sauteed them in the pan to mix them well. Set a nest of tagliatelle in the dish, add a pinch of roquefort, a drizzle of extra virgin olive oil "Quattro sensi" and some fresh chopped parsley. 

Recipe and photo by chef Vittorio Mirto for Tenute Pietretagliate and Regalbesi.