Tuduu
Bucatini with Mushroom Sauce

Bucatini with Mushroom Sauce

@tuduu

The recipe for bucatini with mushroom sauce is a tasty and creamy first course, perfect for gourmets who love earthy flavors. Fresh and dried porcini mushrooms give the sauce an intense and enveloping flavor, while the ricotta provides the right creaminess. A combination of simple yet impressive ingredients, ideal for preparing a special lunch or dinner.

Difficulty: Medium
Cooking: 30 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Bucatini pasta350g
  • Fresh porcini mushrooms200g
  • Dried Mushrooms
    Dried mushrooms25g
  • Ricotta
    Ricotta50g
  • Tomato paste1teaspoon
  • Garlic
    Garlic11/2 clove
  • Olive Oil
    Olive oil4tablespoons
  • Saltto taste
  • Pepperto taste

Purchasable products

  • Dried Porcini Mushrooms 30g

    Dried Porcini Mushrooms 30g

    1 product
    £ 10.41
  • Sweet Dry Ricotta 300g

    Sweet Dry Ricotta 300g

    1 product
    £ 4.56
  • Fermented Black Garlic 3-4 bulbs 100g

    Fermented Black Garlic 3-4 bulbs 100g

    1 product
    £ 12.81
  • Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

    Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

    1 product
    £ 19.01

Preparation

  1. STEP 1 OF 10

    Soak the dried mushrooms in warm water

  2. STEP 2 OF 10

    Clean the porcini mushrooms, chop half and slice the others

  3. STEP 3 OF 10

    In a pan, heat three tablespoons of oil with a whole clove of garlic

  4. STEP 4 OF 10

    Add the chopped mushrooms and the soaked, squeezed mushrooms

  5. STEP 5 OF 10

    Let it dry, remove the garlic, add a ladle of water and cook for 20 minutes

  6. STEP 6 OF 10

    Blend and mix the puree with the ricotta

  7. STEP 7 OF 10

    In a pan, cook the porcini mushrooms with a tablespoon of oil, half a clove of garlic, and a teaspoon of tomato paste, stir

  8. STEP 8 OF 10

    Add two tablespoons of water and cook for 15 minutes, season with salt and pepper

  9. STEP 9 OF 10

    Boil the bucatini and dress them with the ricotta puree and sautéed mushrooms

  10. STEP 10 OF 10

    Accompanying wines: Trentino Marzemino DOC, Torgiano Rosso DOC, Lizzano “Novello” DOC

Suggestions

  • Pan

  • Wooden Spoon

General Information

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)268.12
Carbohydrates (g)38.54
of which Sugars (g)2.55
Fat (g)8.75
of which Saturates (g)1.68
Protein (g)10.2
Fiber (g)2
Sale (g)0.02
  • Proteins
    10.2g·17%
  • Carbohydrates
    38.54g·65%
  • Fats
    8.75g·15%
  • Fibers
    2g·3%