Maccheroni with Morels

Cook the maccheroni in salted water until al dente, drain and toss in olive oil in a pan. Wash the morels well. Cut off the stems and boil them in veal stock. Add whipping cream and reduce to half. Mix in the cold butter with a blender and season with salt and pepper. Sauté the morel caps very slowly in a little butter. Arrange the maccheroni in a spiral on ovenproof plates, season with sea salt and pepper and sprinkle with the cheese. Bake in the preheated oven at high heat until gratinated. Add chopped parsley to the morel caps, season with salt and pepper and arrange each in the center of the maccheroni. Top with warmed veal jus and morel mousse.

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