Dried mushroom ragù is a tasty and versatile side dish, typical of Italian cuisine. Dried porcini mushrooms are softened and slowly cooked together with pine nuts, onion, garlic and tomato passata to create a sauce rich in flavors. Fresh parsley and red wine give the dish a touch of freshness and depth. This delicious sauce can accompany pasta, rice or meat dishes, adding a unique flavor.
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Rehydrate the mushrooms and prepare a sauté of garlic and onion in a terracotta casserole dish
When the onion is golden, add the mushrooms cut into pieces and then a little of their soaking broth, filtered of course
After a few minutes add red wine, let it evaporate, then add the tomato passata and pine nuts and cook for at least twenty minutes over very low heat with the lid on, thinning with mushroom broth
Adjust the salt and, when cooking is complete, add the chopped parsley
Pan
Knife
Store in the refrigerator for up to 2 days
Italia
| Energy (kcal) | 68.2 |
| Carbohydrates (g) | 2.06 |
| of which Sugars (g) | 2.03 |
| Fat (g) | 1.61 |
| of which Saturates (g) | 0.14 |
| Protein (g) | 2.05 |
| Fiber (g) | 1.24 |
| Sale (g) | 0.01 |
