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Bucatini with Mushroom Sauce
Bucatini with Mushroom Sauce
(Bucatini alla Salsa Di Funghi)
 
 
Ingredients:

1 oz (25 grams) dried mushrooms
7 oz (200 grams) fresh Porcini mushrooms
2 oz (50 grams) fresh ricotta cheese
1 tablespoon concentrated tomato puree
4 tablespoons extra virgin olive oil
1 and 1/2 garlic cloves
12 oz (350 grams) Bucatini pasta
Salt and pepper 

Directions:

Place the dried mushrooms in a bowl.

Add warm water to cover and set aside to soak for about 18-20 minutes.

Drain and squeeze out.

Chop half of the fresh porcini mushrooms and thinly slice the rest.

Heat 3 tablespoons of the olive oil with the whole garlic clove in a pan.

Add the drained mushrooms and chopped porcini and cook for about 10 minutes until the mushrooms have expelled all their liquid.

Remove and discard the garlic.

Add 1/4 pint (150 ml) water and cook for 20 minutes.

Transfer the mixture to a food processor and process to a puree.

Stir into the ricotta cheese.

Put the sliced porcini mushrooms into a pan with the remaining olive oil, the remaining garlic and the tomato puree.

Mix well.

Add 2 tablespoons of water and cook for about 15 minutes.

Season with salt and pepper.

Cook the bucatini in a large pan of salted, boiling water until 'al dente'.

Drain, place in a warm serving dish.

Spoon the ricotta sauce mixture and fried mushrooms on top. Serves 4.

That's it!
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