Choose fresh wild mushrooms porcini. Clean and cut into slices and plunge in water and lemon juice.
Put mushrooms in a pot with 1 l. of boiling water, lemon juice, salt and let cook for 4 minutes. Dry on a sloping surface.
Clean and peel tomatos, eliminate seeds and mix.
Put mushrooms in a large pot with extra virgin olive oil, ½ cup of white wine and evaporate. Dry mushrooms.
In the same pot brown garlic and onion. Add tomatos and cook to low fire since sauce has been reduced of half.
Add mushrooms (with their juice) and season with salt, pepper or minced chilli pepper and minced pircely.
Use sauce to season durum-wheat pasta (like spaghetti) or fresh home made pasta like tagliatelle.
Ingredients for 4 people
4 wild mushrooms porcini; 8 ripe tomatos; extravirgin olive oil; garlic; onion; salt; pepper or chilli pepper; ½ cup of dry white wine; lemon juice; parsley
Fabio Pizzolitto on 17 Feb 12Scopri la buonissima ricetta delle Tagliatelle porri e cotechino cucinate da Benedetta Parodi durante la sua trasmissione su La7 I menù di Benedetta giovedì 16 Febbraio. Leggi gli ingredienti, guarda le immagini e il video per cucinare queste buonissime Tagliatelle porri e cotechino
