Pasta with Dry Porcini Mushrooms
‘‘I first had this dish served in an apartment in Rome. In a dark palazzo with sturdy entrances and noise from the city streets. There were high ceilings and gleaming terrazzo tiles on the floor in the kitchen. We can still find all of this in Rome’s many small restaurants.”
(4 persons)
- 400g of pasta (e.g. fusilli or penne)
- 1 clove of garlic
- 30g of dried mushrooms
- 25g of Parma ham, finely chopped
- 20g of butter
- 3 tbsp of olive oil
- 1 small red onion, finely chopped
- 1 tbsp of tomato puree
- ⅔ dl of cream
- 4 tbsp of low-fat milk
- 80g of freshly grated Parmesan cheese
- Black pepper
- Place the dried mushroom in a small bowl of water. Remove again after 30 min. and squeeze the water out. Cut into small pieces.
- Cut the ham into small pieces and fry it with garlic and onion in olive and butter. Add the mushrooms and a little water. Stir.
- Add the milk, cream and tomato puree and let it heat up.
- Sprinkle with black pepper.
- Mix the pasta with the mushrooms and add plenty of freshly grated Parmesan cheese.
- NB: I prefer using dried porcino mushrooms.
- TIP: This dish can be followed by e.g. different cheeses, a little smoked ham and olives.
