Archive for November, 2011

For the sugo:
1lb of mature mushrooms finely chopped
1/3cup of olive oil
1 tbs garlic
half of a small onion
1/2 cup of tomato paste (parmalat)
1/4 cup of cinzano rosso
1/4 cup water

Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don’t stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and onion and cook for about a minute. Cook briefly to release their fragrance, then add tomato and cinzano and simmer until almost evaporated. Add water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and chipotle. . Sprinkle with the parsley.


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