Yield: 1 servings
|1 pack||Porcini mushrooms*; dried,|
|1 tablespoon||Olive oil|
|1 each||Med Onion; chopped|
|⅛ teaspoon||Dried red pepper; crushed|
|1 cup||Hot water|
|2 ounces||Pancetta*; or bacon, choppe|
|2 teaspoons||Rosemary; fresh or 1 teaspo|
|1 can||Tomatos; crushed, with adde|
* Pancetta, which is Italian unsmoked bacon cured in salt, and porcini mushrooms are available at Italian markets and some specialty food stores.
Rinse mushrooms briefly under cold water. Place in small bowl.
Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from water, reserve soaking water. Cut hard stems from mushrooms.
Heat oil in heavy medium saucepan over medium heat. Add pancetta and saute 2 minutes. Add onion and rosemary and cook until onion is translucent, stirring occasionally, about 8 minutes. Add dried red pepper and saute 20 seconds. Add tomatoes and mushrooms. Carefully pour in reserved mushroom soaking liquid, leaving sediment in bowl.
Simmer until sauce is thick, stirring occasionally, about 35 minutes.
Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) Makes about 4 cups. Use with Fontina, Mushroom and Pancetta Lasagna. Cover recipe from Bon Appetit, January, 1992.
Courtesy of Shareware RECIPE CLIPPER 1⅒