Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To soak the mushrooms
Sauce
Pasta
How it's done
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To soak the mushrooms
Cover the mushrooms with boiling water, soak for approx. 15 mins., drain the mushrooms and retain the water, pour through a fine sieve and set aside. Finely chop the mushrooms.
Sauce
Heat the oil in a pan, sauté the onion, garlic, carrots and celery for approx. 5 mins. Add the nuts along with the fresh and dried mushrooms, continue to cook for approx. 5 mins. Add the tomato puree and cook briefly. Pour in the wine and reduce almost completely. Add the reserved steeping liquid to the mushrooms along with the tomatoes and oregano, season. Bring the sauce to the boil, reduce the heat, cover and simmer for approx. 45 mins., stirring occasionally. Remove the lid and reduce for a further 15 mins. Garnish with parsley.
Pasta
Cook the pasta in salted water until al dente, drain and serve with the sauce.
How-tos
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