Ribbons With Red Peppers

Preparation:

Preparation: Soak the mushrooms in two glasses of milk for about an hour. Drain and squeeze them well, fry them in a pan with two tablespoons of extra-virgin olive oil and a clove of unpeeled garlic (to be removed after cooking). Season with salt and pepper and add a teaspoon of vegetable granules, previously diluted in two tablespoons of water. Let it evaporate. Once this is done, pour a small glass of brandy previously heated and flambé. When cooked, add the chopped parsley. Clean, wash and roughly dice the red pepper, then fry it over high heat in a spoonful of extra-virgin olive oil, season with salt and pepper. Let the two ingredients (mushrooms and pepper) cool down, put them in the blender, add a glass of single cream and blend everything together. You must obtain a sauce with the consistency of a cream. Cook the pasta in plenty of salted water, drain it (reserving a few tablespoons of the cooking water) and toss it in the pan together with the sauce. If everything is too thick, add the cooking water.