Service: 5 QUICK DISHES with MUSHROOMS

53068 service: 5 FIRST SUPERCELOCI with DRIED PORCINI MUSHROOMS If you return from holiday in the mountains, you made a beautiful Commons.

But even in cities lie in bulk markets: in this period (May-June) are affordable and are particularly good.

(ingredients for 4 people) ESSENTIAL OPERATIONS the dried mushrooms need to be rehydrated before baking.

Do it well and you have a good product like that cool.

Choose, if possible, for the recipes we offer sliced large mushrooms and crumbled place them in a bowl and cover with hot but not boiling water, Let stand 10 to 20 minutes to Drain, reserving soaking liquid, and rinse quickly under cold water dry the slices, placing them between two pieces of paper towel and gently press down you don't waste anything use the soaking waterafter it has been filtered through a mesh strainer fitte, for the recipes that follow, whenever you add water to the mixture.

You can also addizionarla to the broth.

Chop in an electric food processor parts of less beautiful fungus with stale bread crumbs and store in a glass jar with screw: use the mixture to bread meat alla milanese.

TORTELLINI with CREAM Melt a knob of butter in a pan and insaporitevi one minute 100 g diced cooked ham.

Add a handful of dried porcini mushrooms (about 40 g), soaked as indicated previously, and have them add 30 seconds.

Add 60 g of frozen peas, salt and pepper.

Squirt with a shot of Brandy and half a glass of warm water.

Let evaporate over a medium heat, stirring often.

Add 200 ml of cream and leave to thicken slightly, not boil.

Add 400 g of tortellini, stuffed with meat, boiled al dente with the sauce and grated Grana Padano cheese.

PENNE RICOTTA CHEESE Melt a knob of butter in a non-stick pan and saucepan, heat 30 seconds 40-50 g mushrooms soaked.

Add 2 tablespoons of chopped parsley and half a cup of frozen milk.

Do evaporate at moderate flame, stirring often.

Add salt and pepper.

Mix in a large bowl, 200 g of ricotta with grated zest of 1 lemon and 2 tablespoons of the pasta cooking water.

Add 320 g mezze penne rigate cooked al dente, and drain.

Stir and add half mushroom sauce.

Stir again and finish with the remaining sauce and fresh parsley leaves.

TAGLIATELLE with RAGU ' Prepared a RICH sauce with 2 tablespoons olive oil and 2 tablespoons of chopped onion, frozen, letting it cook a minute.

Add 30-40 g mushrooms soaked and season a minute.

Squirt 1/2 with a glass of red wine and let evaporate completely in medium flame.

Pour into pan 250 g of bolognese sauce ready and warm it up for a minute sweet focus.

Merged into pan 320 g egg noodles cooked al dente and drained, but not too much.

Flavour a minute in meat sauce, stirring over medium heat and joining, if, if 1-2 tablespoons of pasta cooking water.

Serve with plenty of grated Grana Padano cheese.

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