Risotto with fresh porcini mushrooms
31 recipes
Pasta alla rustica cornmeal with porcini mushroom sauce
ingredients
servings
4
Corn pasta
400 oz
Porcini mushrooms
500 oz
Canned tomato sauce, without salt
600 oz
Tomato paste
1 spoon
White table wine
1 glass
Brown sugar
1 teaspoon
Garlic
2 wedges
Iodized salt
to taste
Pepper
to taste
Extra virgin olive oil
to taste
Shallots
1 unit
Parsley
1 spoon
Dried mushrooms
20 oz
first courses from Italy - Toscana
Pasta alla rustica cornmeal with porcini mushroom sauce
Pasta alla rustica cornmeal with porcini mushroom sauce
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Hello friends, this time I'm venting in the preparation of the last rich dishes, hearty and mostly suitable for the cold season before giving way to lighter spring recipes.
preparation
step 1
In a bowl, soak in hot water dried mushrooms.
step 2
In a large skillet sauté the shallot, finely chopped, in extra virgin olive oil.
step 3
add the mushrooms, the garlic, skewered on a toothpick in order to recover easily after cooking and add a little salt.
step 4
Sprinkle with a little white wine and cook about 10 minutes over medium heat with lid slightly away.
step 5
Now add the tomato pulp, concentrate, sugar and a spoonful of water in which they were soaked dried mushrooms, taking care not to stir up any ground on the bottom.
step 6
Rinse the dried mushrooms to add to the sauce. Season with salt and cook about 20 minutes, stirring occasionally and making sure the sauce does not dry out.
step 7
When cooked, remove the garlic, give a slight grinding of pepper and add the chopped parsley or oregano.
step 8
Drain the pasta al dente and pour in the sauce pan, drizzle with a drizzle of extra virgin olive oil raw, stir and cook over high heat no more than a minute. Serve hot.
