Also from the Carluccio book as described below. Despite the straightforward title, Carluccio thinks this sauce is "utterly delicious". Could be used for crostini, as well as pasta, risotto or polenta. Thinking about using this sauce for lasagnette in place of the usual pesto.
300 gr small fresh ceps
15 gr dried ceps, soaked in warm water
2 garlic cloves, finely chopped
4 tblsp EVOO
2 tblsp finely chopped parsley
2 mint leaves, finely chopped
1 tblsp tomato paste
maldon sea salt
ground black pepper
300 gr small fresh ceps
15 gr dried ceps, soaked in warm water
2 garlic cloves, finely chopped
4 tblsp EVOO
2 tblsp finely chopped parsley
2 mint leaves, finely chopped
1 tblsp tomato paste
maldon sea salt
ground black pepper
- clean the fresh ceps, then cut into small cubes; drain the dried ceps after 20 minutes, reserving the water; chop finely
- fry the garlic in the EVOO until transparent, then add the fresh and soaked dried mushrooms; saute for 10 minutes over medium heat, season to taste
- add the herbs and paste and 4 tblsp of reserved cep water; warm through and the sauce is ready
- if using for pasta, sprinkle with parmesan before serving
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