Our Cookbook  - 
Porcini and peppers pasta sauce. This is a favorite recipe at our home. It's also the only way I cook peppers in the winter as I find them tasteless otherwise. It takes a bit of time as everything as to cook very slowly but this is the secret to a great flavor.

Soak a handful of porcini in water until soft.
Cook about one red or yellow pepper with one small onion in a couple of tablespoon olive oil.
When very tender and almost falling apart add porcini with their water. Simmer until the mushrooms are tender and add one 400 gr can chopped tomato. Cover and simmer until slightly thickened, about 10 more min. Ad 2 tablespoon cream.

Serve on short pasta for 2. You will love the marvelous aroma in the kitchen, buon appetito!
Letizia at www.madonnadelpiatto.com
zaib ali's profile photoGood Food Tutor's profile photoLetizia Mattiacci's profile photo
thank you +Good Food Tutor Please note that the picture show the point when I add the mushrooms. The end result is more red because of the tomato. It always goes great with guests.
Add a comment...