• Dried porcini mushrooms
  • Tomato pulp
  • White wine
  • Salt
  • Extra virgin oil


Soak the dried mushrooms in a bowl of water for at least 20 minutes. Take a pan and heat 4 spoons of extra virgin oil and a clove of garlic cutted in the middle. Sautè the garlic and add the mushrooms. Let everything flavor together for 5 minutes and then add a glass of white wine to steam it all. When the sauce will be almost dry, add 500 gr of “pachino” tomatoes and let it cook for 10 minutes. Cook the pappardelle “al dente” (it means 2 minutes less than the packaging advices) and drain it. Mix the mushrooms sauce with pappardelle and enjoy your meal.

by Giacomini.