Italians, like Russians, are a noble mushroom. With the beginning of autumn, many of them go into the woods, then to treat yourself to a white sauce. Mushrooms in Italian cuisine takes a special place. They can act as a standalone dish or combined with vegetables or cereals. I offer homemade pasta with porcini mushrooms and tomatoes. Vegetarian but hearty and colorful autumn.
|Cooking time 90 minutes||Number of servings 4|
Make spinach puree and press through a few layers of gauze.
From the dough roll out a rope with a thickness of slightly less than 1 cm we Cut it into pieces with a length of about 3 cm using a teaspoon or knife to give the paste a leaf. While working the dough, which is currently not being used, keep wrapped in plastic because it dries out quickly.
You can try to shape the leaves with your fingers, pressing as usually made home orechiette. But in this case, the paste is more flat, without the characteristic grooves that hold the sauce.
It is always interesting to evaluate what happened. In the foreground is olive leaves factory production. I should make pasta more subtle...
In frying pan, pour 2 tablespoons of olive oil and fry until Golden brown chopped onions.
Add to the onions sliced mushrooms and cook for 5 minutes. Then add a ladle of vegetable broth, a pinch of salt, pepper and oregano. Simmer the sauce for another 5 minutes.
Add to the pan tomatoes, diced, sugar, and salt. Stir, bring to a boil and cook for 15 minutes on low heat, stirring occasionally with a wooden spoon.
Meanwhile, boil in boiling water with olive oil in our pasta.
It took me 7 minutes to cook the pasta to the state of al dente.
The sauce is ready. Add pasta and serve.
Let your fall will be bright, hearty and delicious!