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Ingredientes
- 2 ounce fatback finely minced
- 1/2 c. finely minced flat-leaf parsley leaves
- 4 x cloves garlic sliced
- 6 Tbsp. extra virgin olive oil divided
- 2 ounce pancetta
- 1/2 tsp red pepper flakes
- 2 lb wild mushrooms cut thick slices (like hen of the woods or possibly porcinis) Fine sea salt to taste Freshly-cracked black pepper to taste
- 1 can tomatoes - (28 ounce) liquid removed, minced
- 1 c. red wine
- 2/3 c. fresh bread crumbs
Direcciones
- In a large saute/fry pan, combine the fatback, parsley, garlic, 4 Tbsp. extra virgin olive oil, and pancetta and cook over medium-heat heat to meld the flavors. Add in the flakes and continue to cook for another 2 min.
- Add in the mushrooms and season with salt and pepper, then increase the heat and saute/fry till they have released all juices and juices have evaporated. Add in the tomatoes and wine and bring to a simmer.
- Partially cover the pan and cook over medium-low heat for 20 to 30 min.
- In a small saute/fry pan, heat the remaining 2 Tbsp. extra virgin olive oil and add in the bread crumbs. Toss over high heat till they are browned. Serve the mushrooms with the bread crumbs sprinkled over.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 4 servings | |
| Calories 446 | |
| Calories from Fat 205 | 46% |
| Total Fat 23.12g | 29% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 418mg | 17% |
| Potassium 1038mg | 30% |
| Total Carbs 35.38g | 9% |
| Dietary Fiber 9.7g | 32% |
| Sugars 3.39g | 2% |
| Protein 13.95g | 22% |
