This is a recipe I found in a restaurant called Antonio Colonna in a miniscule little town outside of Rome called Labico. The door to the restaurant has no sign and looks more like the entrance to a private home than a restaurant. You ring the bell and are shown in to an elegant high ceilinged room with six tables. There is no menu and you are served a spectacular seven course meal which the chef has selected for that day. This dish was the pasta course on the day of our visit. In its original version it was made with fresh porcini. Fresh porcini are not that easy to come by so I’ve written the recipe two ways: using dried porcini together with cultivated mushrooms, and using fresh or frozen porcini if you can get them.
© 1993 Giuliano Hazan. All rights reserved.