Acquacotta with mushrooms
Instructions
ACQUACOTTA 04461 with mushrooms INGREDIENTS for 4 PEOPLE 700 g of ripe tomatoes, 100 g of fresh mushrooms, 30 g of sauce, 2 cloves of garlic, 30 g of extra virgin olive oil, 4 large slices of Tuscan bread or pugliese, an egg, 30 g grated cheese (pecorino cheese), salt, pepper.
Scalded tomatoes PROCEEDINGS for 10 seconds in boiling water, sbucciateli and cut them into four by removing the seeds.
Chop the pulp.
Clean and slice mushrooms.
Heat oil in a pan and fry the crushed garlic.
To discard them gilding, and put into the pan the mushrooms and brown them on both sides over medium heat.
Add the mixture and left to dry for a few minutes, then add the pulp and then put half a litre of boiling water.
Add salt and simmer over low heat for 40 minutes.
Meanwhile make toast the slices of bread cut into two.
Break the egg into a bowl and mix with grated cheese.
Add a ladle of hot soup and stir with a fork pinao.
Pour the rest of the soup.
Spread the slices of bread into four plates and pour over the soup.
Add the freshly ground pepper.
