Garganelli Pasta In A Red Wine And Porcini Sauce

今日夫が作ってくれた夕食は、ガルガネッリというパスタを使って赤ワインとドライポルチーニのソースでした。イタリアのお友達レティツィアさんの本A Kitchen with a viewからのレシピです。レティツィアさんはイタリアのアッシジ近くにあるB&Bとお料理教室をされていて、9年ほど前にお料理教室に参加して以来おつきあいが続いていますが、その参加したお教室で教えていただいたのがこのソースでした。(夫は全然覚えていないようですが。)そのときは、ストリンゴッツィという手打ちパスタを作って、このソースと和えました。

Today’s dinner my husband cooked was “Garganelli Pasta In A Red Wine And Porcini Sauce” from the book “A Kitchen with a View” by our good friend in Italy, Letizia Mattiacci.  She runs a B&B and cooking classes near Assisi and we took her class about 9 years ago, and since then we became good friends.  In that cooking class, we learned how to make this sauce – but my husband doesn’t remember it – for stringozzi pasta, which we also learned how to make.



There are only a few ingredients but it’s quite gutsy because there is quite a lot of porcini.  I think you need to be careful not to add too much water when you soak dry porcini – just enough to cover it would be enough – and also simmer and reduce the liquid well between adding red wine, or it’ll become very watery.

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