1/2 chopped onion
150gr. Montorsi diced pancetta
2 tablespoons Le Fratte Olive oil
400g. Cirio Polpa tomatoes
5 tablespoons Parmigiano Reggiano cheese
salt and pepper
350gr. Tarall'oro fusilli
Fry the chopped onion in oil, chilli and bacon. Season with salt and pepper. Chop the tomatoes and add them and cook for 30 minutes on low heat. Cook the pasta in abundant salted water, drain in a colander and dress with the tomato sauce and parmesan reggiano.
Ingredients serves 2:
2 medium size Boletus edulis mushrooms
4 tablespoons Redoro extra virgin olive oil
2 tablespoons dried chives
2 tablespoons fresh parsley, finely chopped (or 2 teaspoons dried one)
1 teaspoon dried bay leaf
100 ml - Tavernello white dry wine
700 ml - Star vegetable stock
200 g - Riso Scotti Arborio Rice
Parmesan, if you like
Clean the mushrooms removing any lumps of earth and other impurities with the tip of a knife blade. Brush off grit and dirt with a toothbrush. Do not rinse them with running water; you could loose their delicate taste! Moisten some absorbent kitchen paper and clean them accurately. Slide them lengthways.
Put them in a saucepan with olive oil, herbs and some water. Simmer over a low flame until the water is well reduced.
Meanwhile prepare the vegetable stock and keep it over a weak flame so that it is not cold when the moment comes for its addition.
Add rice and cook for 3-4 minutes until it looks milky. Add wine, and simmer until absorbed, stirring. At this point add 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Shortly before the end of cooking time, whip in grated Parmesan, if you like.
Serve after 5 minutes.