Peel and finely chop the onion and put in an iron casserole on top of the stove with 2 tablespoons of good olive oil. Add a small whole clove of garlic and the mushrooms cleaned and roughly chopped and fry furiously for 1–2 minutes. Now add the tomatoes, peeled, de-pipped and cut into pieces, the glass of white wine, pepper, salt and a generous quantity of chopped parsley; cover and simmer gently for 30 minutes. Remove the garlic clove and serve.
I have drawn this recipe from the book
© 1986 All rights reserved. Published by Macmillan.