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Orecchiette con i Funghi




Source of Recipe


the web


Recipe Introduction


Orecchiette with Mushrooms.
A tasty Puglian sauce that calls for porcini, but can be made with other wild mushrooms as well. It won't work well with champignons, because they aren't mushroomy enough.


List of Ingredients




2/3 pound (300 g) fresh porcini or other wild mushrooms
1/4 pound (100 g) pancetta, thinly sliced and then cut crosswise
Half a medium onion, minced
1 mozzarella (a ball about 2 inches in diameter), sliced thinly
1-2 thin slices cooked ham, shredded
Grated pecorino
Tomato sauce to taste
Olive oil
Salt
1 pound (400 g) orecchiette, either home made or store-bought (if need be substitute farfalle, butterflies).


Recipe



Clean the mushrooms, washing them if need be, dice them, and sauté them with the pancetta and the onion. After a few minutes add tomato sauce (I wouldn't add more than a half cup) a little water, a pinch of salt, and simmer until you obtain a thick sauce.

While the sauce is cooking cook the pasta until half done in abundant lightly salted water. Drain it well, and preheat your oven to 360 f (180 C). Spread a thin layer of the mushroom sauce over the bottom of a heat-proof dish, then a layer of pasta, then one of mozzarella and ham, another of orecchiette, and the remaining sauce. Dust well with grated cheese, and bake for 20 minutes. Serve hot with a fairly full bodied white wine. Umberto Portinari's Soave would be nice, as would Montenidoli's Vernaccia Fiore.