Bucatini with Mushroom Sauce

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 them 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

Analysis

Macronutrients (100 gr)