Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About

Use Boletus edulis (porcini) or Amanita caesarea (ovoli), these fungi being the undisputed best. Ovoli when immature look like orange eggs; see Fungi and Michelangelo.


  • 400 g (14 oz) ribbon pasta
  • 400 g (14 oz) fresh fungi
  • 1 small onion
  • 1 clove of garlic
  • fresh parsley
  • fresh mountain savory
  • olive oil
  • 1 dessertspoon salsa secca or tomato concentrate
  • 1 small glass of red wine
  • 1 cup reduced veal or chicken stock
  • butter


    Trim the stems of the fungi at the base, and clean them by wiping with a damp cloth. Chop them finely on a wooden board with a stainless steel knife. Then peel and chop the onion and garlic clove, chop the parsley and savory, and simmer all these aromatics in olive oil in a little earthenware pot. Add the tomato conserve, and after a few minutes put in the chopped fungi, shake them about in the oil, and add the wine and stock. Cook uncovered for 20 minutes, when it should achieve the consistency of a sauce. Towards the end add a knob of butter.

    Boil the ribbon pasta in salted water, strain and serve on heated plates, with the sauce poured into the centre of each plate.