I make no apologies for this recipe. Yes, it will be hard to recreate at home. But not impossible. And the real point is to bring together all the gifts of the pine in one dish. The pine pollen, which you can buy in stores or online, is a nice touch in the pasta, but it adds more color than flavor. Pine nuts you can buy. Morels, too, although this dish is better with fresh ones than dried. The demi-glace, which is a thickened, reduced stock, you can either buy or use this recipe
to make yourself.
The fir tips you'll need to gather yourself. They're ready from March in hot, low elevations up until early July in the mountains. Incidentally, you will want to chop them for the dish, unlike in the picture. Big pieces of fir tips were too much of a palate wrecker.