| Uma jarra de cogumelos e trufas | |
| 2 alcachofras | |
| 10 tomates-cereja10 tomates-cereja | |
| Azeite de oliva extravirgem |
| 1. | Numa frigideira, doure as alcachofras e depois acrescente os tomates em cubos. |
| 2. | Cozinhe tudo e acrescente sal. |
| 3. | Cozinhe o tagliatelle ‘al dente’ e coloque-os em uma panela com três colheres de chá de cogumelos e trufas. |
| 4. | Sirva com queijo parmesão ralado na hora. |
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