Woodland Sauce with Porcini Mushrooms

This "del bosco ai fungo porcini" sauce pays homage to the authentic flavors of the mountain trattorias of Borgotaro. It is prepared according to ancient traditions, ideal for rustic dishes such as polenta and risotto.

The dried porcini mushroom is the main ingredient: it is first rehydrated in water and then ground. The porcini mushrooms are then browned with garlic in olive oil to release all their aroma. The mushroom base is then combined with a ripe tomato sauce, which gives a touch of freshness and acidity, perfect for balancing the intense flavor of the porcini.

A touch of aromatic herbs completes this sensory experience, designed for those who want a pasta dish that is different from the usual.

To enhance the porcini forest sauce, one idea is to serve it on crispy polenta, grilled or fried, which creates a pleasant contrast with the velvety consistency of the sauce. Risotto also lends itself well, perhaps blended with an aromatic wine such as Gewürztraminer, which adds a fruity note to the dish, making the flavor of the porcini mushrooms even richer. Finally, a touch of black truffle or flakes of aged parmesan will give complexity and depth, transforming the dish into a true celebration of the flavors of the forest.

Tomato pulp, olive oil, dried Porcini mushrooms (Boletus edulis and related group) 4%, red wine, natural flavours (vegetables, contains celery), parsley, garlic, salt.

Energy Value 288 kJ /69 kcal
Fat 4.1 g (of which saturated fatty acids 0.6 g)
Carbohydrates 5.1 g (of which sugars 4.5 g)
Fiber 2.4 g
Protein 1.8 g
Salt 1.1 g

Once opened, for better preservation, we recommend topping up with olive oil if necessary and storing in the refrigerator.