Sugo di funghi - Pesto & Sauses


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Preparation Type:
Pesto & Sauses
Preparation Time:
If you hear someone talking about “Tocco de fonzi” in Genua, the “sugo di funghi” – a mushroom sauce – is meant. The sauce is served with pasta. In Genoese tradition, it is neither refined with tomatoes, nor with parmesan cheese.

Main ingredients:
250g mushrooms,
1 onion,
1 bunch of parsley,
1 sprig of rosemary,
1 clove of garlic,
olive oil,
2 bay leaves,
dry white wine,
Finely chop the onion and brown in a pot with olive oil and some water. Wash the mushrooms, cut them add to the pot. Finely chop the garlic, rosemary and parsley and add to the mushrooms. After a few minutes, add half a glass of white wine and allow to evaporate. Now add the bay leaves, season with salt and simmer for 30 minutes.

Recipes Liguria

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