Funghi porcini al tegame
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh wild mushrooms |
| ½ | cup | Extra Virgin olive oil |
| 3 | Anchovy fillets,; finely chopped | |
| 2 | Cloves garlic,; crushed | |
| 6 | larges | Ripe tomatoes,; peeled, seeded and c |
| 3 | Sprigs mint,; finely chopped | |
| Salt | ||
| Pepper | ||
| Some slices of french bread fried in butte | ||
Directions
Clean, wash and slice the mushrooms. Heat the oil in a shallow pan (preferably earthenware), add the anchovies and cook until they're dissolved into a paste. Add the mushrooms, garlic and tomatoes, the mint, a little salt and a generous sprinkling of freshly ground pepper. Cover the pan and cook over a medium-high heat, stirring ocassionally, for about 15 minutes. Discard the crushed garlic and serve the mushrooms very hot, garnished with the fried bread. Posted to EAT-L Digest 24 Aug 96 Date: Sun, 25 Aug 1996 04:26:16 EDT From: erika metzieder <100627.3022@...>