25 g/1 oz dried mushrooms 200 g/7 oz fresh porcini
4 tablespoons olive oil 1/2 cloves garlic
50 g/2 oz ricotta cheese 1 tablespoon concentrated tomato purée
350 g/12 oz bucatini salt and pepper


1.Place the dried mushrooms in a bowl, add warm water to cover and set aside to soak for 20 minutes, then drain and squeeze out.
2.Chop half the fresh porcini 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 given up their liquid.
3.Remove and discard the garlic. Add 150 ml/ 1/4 pint water and cook for 20 minutes.
4.Transfer the mixture to a food processor and process to a puree, then stir into the ricotta.
5.Put the sliced porcini into a pan with the remaining oil, the remaining garlic and the tomato purée.
6. Mix well, add 2 tablespoons water and cook for 15 minutes. Season with salt and pepper.
7.Meanwhile, cook the bucatini in a large pan of salted. boiling water until al dente. Drain, place in a warm serving dish and spoon the ricotta mixture and fried mushrooms on top.

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