Brandy 1 small glass
Garlic 1 clove
Parsley a sprig
Salt to taste
Pepper to taste
Extra virgin olive oil as required
preparation time: 35
Clean the mushrooms and slice them finely. Brown them in a wide pan with the oil and the cooked ham cut into small cubes. Sprinkle with the brandy and let it evaporate. Add the salt and pepper and let it cook for about twenty minutes.
In the meantime, boil the pasta and add a ladleful of water to the sauce and the diced parsley. Drain the bavette and put them into the pan with the sauce; add the Fontina cheese cut into scales as well as the Parmesan cheese and mix well. Serve hot at table.
The Chef's tips
Chianti dei Colli Fiorentini is a dry ruby red 11.5\13° wine with an intense fragrance to be served at 18°C
After the rain, you will find the addicted mushroom seekers in the woods with their eyes pinned on the ground in search of the precious Porcini mushrooms, the most popular of all the species.