Bucatini with mushroom sauce
Instructions
Put the dried mushrooms in warm water.
Clean the mushrooms, tritatene half, cut into slices.
In a pan heat three tablespoons of oil with a clove of garlic.
Add the chopped mushrooms and soak ones squeezed.
Let dry, remove garlic, washed with a ladle of water and cook for 20 minutes.
Blend and mix the puree with ricotta.
In a saucepan Cook mushrooms with a tablespoon of oil, half a clove of garlic and a teaspoon of tomato paste, stir.
Add two tablespoons of water and cook for 15 minutes, add salt and pepper.
Boil the bucatini and toss with the Smoothie with ricotta and mushrooms sautéed with garlic and parsley.
Accompanying wines: Trentino Marzemino DOC, Torgiano Rosso DOC, Lizzano "Novello" DOC.
Ingredients and dosing for 4 persons
- 350 g of type pasta bucatini
- 200 g of fresh porcini mushrooms
- 25 g of dried mushrooms
- 50 g of ricotta
- 1 teaspoon of tomato paste
- 1 1/2 clove of garlic
- 4 tablespoons of olive oil
- Salt
- Pepper