Tomato, Porcini And Pancetta Sauce Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 package: Porcini mushrooms*, dried,
1 cup: Hot water,
1 T: Olive oil,
2 ounce: Pancetta*, or bacon, choppe
1 each: Med Onion, chopped
2 t: Rosemary, fresh or 1 teaspo
1/8 t: Dried red pepper, crushed
1 can: Tomatos, crushed, with adde
Directions:
* 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 1.1
Source from luhu.jp
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 1.1
Source from luhu.jp