Ribbon Pasta with Fungi Sauce
Use Boletus edulis (porcini) or Amanita caesura (ovoli), these fungi being the undisputed best. Ovoli when immature look like orange eggs; see Fungi & Michelangelo (p208).
- 400g (14 oz) ribbon pasta
- 400g (14 oz) fresh fungi
- 1 small onion
- 1 clove of garlic
- fresh parsley
- fresh mountain savory
- olive oil
- 1 dessertspoon salsa secca (p321) or tomato concentrate
- a small glass of red wine
- 1 cup reduced veal or chicken stock
Trim the stems of the fungi at the base, & clean them by wiping with a damp cloth. Chop them finely on a wooden board with a stainless steel knife. Then peel & chop the onion & garlic clove, chop the parsley & savory, & simmer all these aromatics in olive oil in a little earthenware pot. Add the tomato conserve, & after a few minutes put in the chopped fungi, shake them about in the oil, & add the wine & stock. Cook uncovered for 20 minutes, when it should achieve the consistency of a sauce. Towards the end add a knob of butter.
Boil the ribbon pasta in salted water, strain & serve on heated plates, with the sauce poured into the centre of each plate.