Berry flavored butterflies

Put soaked for 30 minutes in warm water and dried porcini mushrooms. Meanwhile, clean the mushrooms by removing the Terminal part of the stem and scraping away the topsoil. Then hand them quickly under cold running water and cut into slices. Scola mushrooms soaked in water and cut into pieces.

Take a large saucepan and add the extra virgin olive oil and butter. When the butter has melted add the garlic Browns undressed and foul. Then combine the mushrooms, then cook over a medium flame for a few minutes. When the mushrooms are wilted add the speck in strips, dried porcini mushrooms into small pieces and lightly crushed juniper berries. Mix and bake for a few minutes, then pour the Bourbon. Foul smudging, add salt and ground pepper. Mix and add the vegetable stock. Cover the pot and continue cooking at low heat for about 20 minutes.

Meanwhile, you boil the farfalle in plenty of boiling salted water. Scolale al dente and universal ferment into the pan with the sauce. Combine the cream and grated grana padano. Mix and stir for a few minutes on medium low flame. Impiatta and leads immediately to the table. Serve piping hot.