Linguine with regals

Preparation:

Preparation: Clean the mushrooms, livers and crests, cut them into small pieces and brown them in a pan with a knob of butter over a low heat for 4-5 minutes. Sprinkle the sautéed mixture with salt and freshly ground pepper and pour over the dry white wine, then raise the heat to help it evaporate. When the wine is consumed, add the broth and cook for 20 minutes over moderate heat. In the meantime, prepare a béchamel with a knob of butter, the flour, the milk, a pinch of salt and a grind of pepper, add it to the sautéed mixture and cook all together for a few seconds. Boil the linguine in a saucepan full of boiling salted water, drain them al dente and place them in a bowl. Season the pasta with the rest of the butter, fried separately with garlic and sage, then add the Parmesan, the mozzarella into small pieces and the truffle flakes. mix carefully and transfer everything into a buttered baking dish, distribute the mixture of mushrooms and giblets over it and cook au gratin in the oven (200 degrees) for 10 minutes. Serve immediately.