Bucatini With Mushroom Sauce

Preparation:

Preparation: Soak the dried mushrooms in warm water. Clean the porcini mushrooms, chop half of them, cut the others into slices. In a saucepan, heat three tablespoons of oil with a whole clove of garlic. Add the minced mushrooms and the squeezed soaked mushrooms. Let it dry, remove the garlic, add a ladleful of water and cook for 20 minutes. Blend and mix the smoothie with the ricotta. In a saucepan, cook the porcini mushrooms with a spoonful of oil, half a clove of garlic and a teaspoon of tomato concentrate, mix. Add two tablespoons of water and cook for 15 minutes, add salt and pepper. Boil the bucatini and season them with the ricotta smoothie and the sautéed mushrooms. Accompanying wines: Trentino Marzemino DOC, Torgiano Rosso DOC, Lizzano “Novello” DOC.