| prepare the dough for testaroli following the basic recipe. Soak the mushrooms in tepid water |
| rinse and peel the tomatoes, removing water and seeds. For doing it you should put the tomatoes into boiling water | 
|
| taking them after one minute with a skimmer |
| it will be easy to peel | 
|
| now cut to half and remove the seeds, turning the tomatoes up to down for draining the water. This operation will take some time but it works |
| cut scallion and garlic togheter | 
|
 | brown them in two tablespoons of olive oil, then add the tomatoes and make it dense |
| squeeze the mushrooms to dry and add | 
|
 | cook the testaroli by the basic recipe, one at time |
| add parsley, salt and keep hot | 
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 | spread some tomato sauce on the dish bottom |
| lay the testarolo on, cut to 4 quarts | 
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 | spread some sauce on, keeping the borders free, sprinkle with shredded parmesan cheese and serve |
