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 ingredients with great effect, ideal for a special lunch or dinner.
Soak the dried mushrooms in warm water.
Clean the porcini mushrooms, chop half of them and slice the rest.
In a pan heat three tablespoons of oil with a whole clove of garlic.
Add the chopped mushrooms and the rehydrated mushrooms, well drained.
Let them dry, remove the garlic, moisten with a ladleful of water and cook for 20 minutes.
Blend and mix the puree with the ricotta.
In a pan cook the sliced porcini with one tablespoon of oil, half a clove of garlic and a teaspoon of tomato paste, stirring.
Add two tablespoons of water and cook for 15 minutes, season with salt and pepper.
Cook the bucatini and toss them with the ricotta puree and the sautéed mushrooms.
Wine pairings: Trentino Marzemino DOC, Torgiano Rosso DOC, Lizzano Novello DOC
Pan
Wooden spoon
Italia
| 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 |
