The Porcini mushrooms are known in the Italian cuisine as one of the best kind of mushrooms. The most famous are called "Porcini di Borgo Val di Taro"
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INGREDIENTS |
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Penne Rigate Barilla |
350 |
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g |
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Butter |
50 |
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g |
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Dried Porcini mushrooms |
50 |
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g |
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Chopped italian parsley |
2 |
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tablespoons |
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Extra virgin olive oil |
4 |
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tablespoons |
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Laurel |
1 |
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leave |
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Meadium onion |
1 |
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Tomato paste |
1 |
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tablespoon |
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Salt |
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to taste |
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Fresh ground pepper |
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to taste |
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PREPARATION |
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Soak the porcini mushrooms in warm water for a couple of hours. Drain them, keeping aside two to three ladles of their water. Make sure the mushrooms don't have any sand. Chop them thinly. |
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| 2. |
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In a saucepan warm the oil and brown the minced onion. Then add the mushrooms, the mushroom's water, a little salt, tomato paste and the laurel leaf. Let everything cook on a low fire for about twenty minutes. |
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| 3. |
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Cook the Penne Rigate Barilla in plenty of salted water, drain it al dente and pour it in the sauce. Sprinkle with some fresh ground pepper and serve. |
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CHEF'S NOTE |
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Fresh porcini mushrooms can be substituted with the dried type. If you can't find them use the mushrooms that you prefer.
If you would rather have a stronger flavour, pour a cup of dry white wine on the mushrooms before adding the tomato paste and the mushroom's water. |
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For this aromatic, flavourful, slightly oily and spicy dish we suggest an aromatic, medium-bodied, fruity white wine such as a Bianco di Custoza or a Trebbiano d'Abruzzo. |
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