Ingredients

Servings 4

• 1 lb tagliatelle
• 1 small bunch wild chicory
• 1 clove of garlic
• ½ lb mushrooms
• ¼ dry white wine
• Academia Barilla 100% Italian Extra Virgin Olive Oil
• salt

Preparation

10 minutes preparation + 15 minutes cooking

In a pan, heat the oil with a clove of garlic until it becomes golden. When it begins to brown, add the mushrooms, cleaned carefully and cut into slices. Meanwhile, blanch the chicory (or aspraggine - an herbaceous plant, Picris Hieracioides, that grows in the mountains between May and June) in a pot of boiling salted water. Then drain and reserve the cooking liquid. Add the mushrooms and white wine. Cook for about ten minutes, adding a little cooking water from the chicories as the sauce dries out. At the end, add the cooked pasta and sauté in the sauce so that it takes on flavor. Serve.