Porcini al coccio

• about 2¼ pounds (1 kg) fresh porcini mushrooms
• 4 oil-packed anchovy fillets

Scrape the surface of the mushrooms with a small knife to remove any clinging dirt, then wipe with a damp cloth and slice them. Drain the anchovies and chop into tiny pieces. Chop the mentuccia leaves. Cut up the tomatoes without peeling them.

Crush the garlic cloves and put them in a pan (preferably earthenware) with the oil. Add the anchovies and cook gently for about 5 minutes