Recipes from great chefs. Penne, blueberry and black garlic, parmigiano and Mexican estragon by Davide Caranchini

INGREDIENTS FOR 4 PEOPLE

320g penne

200 g fresh blueberries, rinsed

60 g black garlic, peeled and sifted

50 g Parmigiano Reggiano aged 36 months, grated

20 g whole milk

40 leaves of Mexican estragon (Tagetes Lucida)

Prepare a fondue with the milk and the grated cheese. Keep warm.

Extract the cold pressed juice of the blueberries and transfer the liquid to a large pan, where the pasta will finish cooking.

Cook the penne pasta in plenty boiling salted water for 2/3 of the time written on the package, drain and finish cooking in the pan with the blueberry juice. The pasta is ready when i twill have completely absorbed the blueberry juice. At this point blend with the black garlic pulp.

Plate the penne equally and finish each with drops of fondue and approximately 10 estragon leaves each.