fresh lasagne with a touch of porcini
lasagnette fresche con tocco di porcini
This is not a layered lasgana, more like wide noodles tossed with a most amazing, deep, rich mushroom sauce. If you have never had fresh porcini, they are a revelation, but they can be hard to find. Look for them at a gourmet grocery.
- 1 leafy sprig rosemary
- 1/3 cup roughly chopped flat-leaf parsley
- 1 garlic clove, roughly chopped
- 1 teaspoon fresh thyme leaves
- 3 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons extra-virgin olive oil
- 1 (28-ounce can) whole peeled tomatoes, preferably San Marzano, with 1/2 cup of their juices reserved
- Fine sea salt
- 3/4 pound fresh porcini mushrooms, halved lengthwise, or quartered if large, and cut into 1/8-inch-thick slices
- 1 pound lasagnette, mafaldine or other wide long pasta
Remove leaves from rosemary sprig. In center of cutting board, mound rosemary leaves, parsley, garlic and thyme; finely chop together.
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