This is a particular kind of sauce, used when we have not enough ingredients to satisfy a lot of guests. We will multiply our sauce just adding broth and flour to it.

The following recipe is carried out with dried porcini mushrooms (which, unfortunately, were not really at their best), but you can utilize the same process using meat, fish or other vegetables. Also you should prepare a small “soffritto” with few ingredients like onion, carrot, garlic and two laurel leaves for example, otherwise, as I am going to show you,  use a “fondo di cottura” instead. As follows the “fondo di cottura” is the base of this sauce.

The “fondo di cottura” is the residual of a previous recipe which I carried out in the same pot I am going to use again for this sauce. Just to satisfy your curiosity the previous recipe was “roasted veal in casserole”. I will use as broth just the water obtained boiling for a bit the dried mushrooms only, as you will see in few minutes.

 

 Ingredients:

 2 oz (50 gr) of dried porcini mushrooms

two-three spoons of “fondo di cottura” otherwise chop onion, carrot, garlic and two laurel leaves

two-three spoons of  flour type “00”

extra virgin olive oil

dried “porcini” mushrooms

marine salt – white wine – two laurel leaves

 

Start putting the dried porcini mushrooms to revive in warm water for few minutes

 

 

 

 

 

 

 

Clean the “fondo di cottura” from big residuals like garlic and leaves or make a “soffritto” as I described in category preparations

 

 

 

 

 

 

 

Put to boil the quantity of water you need for the sauce. Add only a pinch of marine salt.

 

 

 

 

 

 

 

Squeeze the mushroom water off.

 

 

 

 

 

 

 

Stop the fire under the boiling water, then drop the mushrooms in to it.

 

 

 

 

 

 

 

 

Do this operation for all the mushrooms want to use.

 

 

 

 

 

 

 

 

Even if the water doesn’t boil anymore we will obtain the result we need without damage the mushrooms.

 

 

 

 

 

 

 

We do just one stir to the mushrooms, after that they are ready.

 

 

 

 

 

 

 

 

We go to heat the “fondo di cottura” or your “soffritto”

 

 

 

 

 

 

 

 

As it starts to fry we add two-three spoons of flour type “00”

 

 

 

 

 

 

 

We have to immediately stir the flour with the “fondo di cottura” mixing everything well with a wooden spoon. Keep the fire very slow.

 

 

 

 

 

 

 use a ladle to get some mushroom broth…

 

 

 

 

 

 

 

 

…to drop in to the pot still mixing the  “fondo di cottura” and the flour.  

 

 

 

 

 

 

 

 

Continue to mix them well until all the broth is completely absorbed.

 

 

 

 

 

 

Repeat this operation adding only a small quantity a time until you finish all the mushroom broth.

 

 

 

 

 

 

 

 This is the last.

 

 

 

 

 

 

 

 

 Continue to stir, keep the fire going slow, you can see the consistence of the sauce here.

 

 

 

 

 

 

 

Put the boiled  mushrooms in to the blender, chop them small.

 

 

 

 

 

 

 

 

Add the blended mushrooms to the sauce.

 

 

 

 

 

 

 

 

Rise the fire and keep stirring.

 

 

 

 

 

 

 

 

 As the sauce start to boil add one glass of white wine.

 

 

 

 

 

 

 

 Add one-two glasses of tomato sauce (or three-four processed tomatoes).

 

 

 

 

 

 

 

 

 Stir well mixing everything together.

 

 

 

 

 

 

 

 

 

Let the sauce boil, but keep stirring.

 

 

 

 

 

 

 

Boiling the sauce will reduce a bit, check for the salinity and add marine salt if needed.

 

 

 

 

 

 

 

 

You easily get a beautiful sauce with chopped “porcini” mushrooms inside, so tasty!

 

 

 

 

 

 

At the end I dropped  “rotelle” pasta (already boiled “al dente”) straight in to the sauce pot ! Simply fantastic!