70 g carob flour tagliatelle
100 g dried beans peeled
2/3 porcini mushrooms or cardoncelli
1 red pepper Senise
2 garlic cloves
extra virgin olive oil coratina
salt and pepper
Procedure Bake in the traditional way the beans in boiling water and get a smooth and creamy mashed potatoes. In a large skillet, heat a little olive oil with garlic, peeled. Remove the garlic and cook mushrooms, add salt. Dry the red pepper for a minute in the oven making it “crusco.” Meanwhile boil the tagliatelle and toss to finish in the pan with the mushrooms, coarsely chopped walnuts and a bit of basil. Spread a “mirror” of white beans and put in the middle bean tagliatelle with mushrooms. Crumble the crusco pepper tagliatelle, complete with a few leaves of basil, pepper and sprinkle with olive oil extra virgin.