| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Sauce, Italian |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Porcini mushrooms*; dried |
| 1 |
c |
Hot water |
| 1 |
tb |
Olive oil |
| 2 |
oz |
Pancetta*; or bacon — |
|
|
Choppe |
| 1 |
|
Med Onion — chopped |
| 2 |
ts |
Rosemary — fresh or 1 |
|
|
Teaspo |
| 1/8 |
ts |
Dried red pepper — crushed |
| 1 |
cn |
Tomatos; crushed — with |
|
|
Adde |
INSTRUCTIONS
* 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
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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