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A first course that combines two ingredients from the culinary tradition of some southern areas: spaghetti and mushrooms. The recipe for spaghetti with Calabrian mushrooms presented here derives from Calabrian cuisine, which is very rich in fish and land ingredients. Specifically, spaghetti with Calabrian mushrooms fits within the rich land cuisine of Calabria.
Servings: 4 persone
Ingredients
- 350 gr Pasta spaghetti or vermicelli
- 400 gr Tomatoes ripe
- 400 gr Mushrooms fresh
- 50 gr Lardo
- 1 nr Onion
- qb Salt
- gr Pecorino cheese grated
- qb Parsley
Instructions
- Clean the mushrooms, wash them, slice them.
- Peel the tomatoes, then cut them into pieces and remove the seeds.
- Peel the onion and chop it with the lardo and washed and deveined parsley, then sauté over medium heat in a terracotta pan.
- Add the tomatoes and cook for about 10 minutes.
- Add the mushrooms, salt, and cook for another 15 minutes.
- Meanwhile, bring a salted water pot to a boil.
- Cook the pasta until al dente, then drain and place in a serving bowl.
- Mix with the sauce and sprinkle with pecorino cheese. Serve still hot.
Notes
If you want a lighter dish that enhances the mushrooms, you can replace the lardo with two tablespoons of extra virgin olive oil.
