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Receta Conchiglie Al Pomodoro E Porcini Secchi

by Global Cookbook

Ingredientes

75 gm dry porcini mushrooms reconstituted (qv) 4 Tbsp. extra virgin olive oil 3 clv garlic peeled and sliced 1 Tbsp. fresh thyme leaves 2 Tbsp. flat leaf parsley finely minced 1 x dry chilli crumbled

1 x juice of 1 lemon 1 x 800g tin peeled plum tomatoes liquid removed of their juices 120 ml double cream 120 gm parmesan freshly grated 250 gm conchiglie sea salt and freshly grnd black pepper extra virgin extra virgin olive oil

Direcciones

1. Cook the conchiglie in a generous amount of boiling salted water then drain thoroughly.
2. Add in to the sauce with most of the remaining parmesan and stir well.
3. Serve sprinkled with the remaining parsley and parmesan and a dribble of extra virgin extra virgin olive oil.
4. Heat the extra virgin olive oil in a pan and fry the garlic gently for a few min with the thyme leaves most of the parsley and the chilli.
5. Add in the porcini and cook for a few more min to combine the flavours.
6. Add in the porcini liquid a little at a time it will be absorbed very quickly and continue simmering till the porcini are tender approximately 20 min. (The better quality porcini take much less time to cook.)
7. Add in the lemon juice then the tomatoes.
8. Cook together gently till the tomatoes have thickened and become a sauce about 30 min. Add in the cream and reduce very briefiv by boiling.
9. Season then remove from the heat and stir in half the pamesan
10. Cook the conchiglie in a generous amount of boiling salted water then drain thoroughly.
11. Add in to the sauce with most of the remaining parmesan and stir well.
12. Serve sprinkled with the remaining parsley and Parmesan and a dribble of extra virgin extra virgin olive oil.
13. Serves 6

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