Autumn mess

03774 MESS D?FALL INGREDIENTS for 4 PEOPLE 320 g pasta 500 g Queens, type of Mushrooms, 30 g of dried porcini mushrooms, 200 g of tomato, an onion, a clove of garlic, a small bunch of parsley, 4 Tablespoons extra virgin olive oil, 4 tablespoons grated Parmesan cheese, salt.

Put the dried mushrooms to soak in a bowl with warm water.

Meanwhile, clean the mushrooms and wash them quickly, lest they absorb too much water.

In a saucepan, then heat 3 tablespoons oil, add the garlic slightly crushed and finely sliced onion, stir-fry but do not brown.

Add the mushrooms sliced not too thin and the mushrooms soaked, drained, squeezed and chopped.

Add salt and continue cooking for 5 minutes, stirring often with a wooden spoon.

Add the tomato puree and cook another 20 minutes at moderate heat, stirring occasionally and adding, if the preparation were to dry out too much, a few tablespoons of hot water or vegetable broth.

When cooked, add the chopped parsley.

Cook the pasta in boiling salted water and drain very al dente.

Dress with 1/3 of the mixture and a little grated Parmesan cheese.

Place in an oven dish brushed with oil was half of the dough, put over the mushroom mixture and sprinkle with remaining grated cheese; cover with pasta and Parmesan.

Place the baking dish in a preheated oven at 190ø.

for 10 minutes, until the surface of the preparation will be slightly distressed.

Served piping hot.