How to Make
In a bowl, soak Cepe mushrooms in boiled water until softened then strain the mushrooms and set aside.
In a food blender or processor, add 1 clove garlic, roasted almonds, parmesan, salt and olive oil, then blend until smooth.
Add the mushrooms and truffle pesto to the mix in the blender; blend again and set a side.
In a pot, add water and bring to a boil, then add the Fiorelli pasta for 8-10 minutes, then drain but with a little liquid. (stir after one minute to avoid pasta sticking). to avoid pasta sticking, we need to add a olive oil in the boiling water before adding pasta
In a nonstick pan add 4 tbsp of pesto mix, add the pasta, stir and mix well.
Serva in a plate, then add fresh tarragon, capers, shredded parmesan.
For cibatta; slice cibatta, line in a baking sheet, add truffle pesto,shredded parmesan and pinch of black pepper .Bake in oven at 180°C for 7-10 minutes until crisp, and chill.