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recipe with pictures: how to prepare testaroli of Lunigiana with dried porcini mushrooms sauce, Italian traditonal recipe



Back to the ingredients table

PREPARATION: step-by-step photographed recipe

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


spread some tomato sauce on the dish bottom

lay the testarolo on, cut to 4 quarts

spread some sauce on, keeping the borders free, sprinkle with shredded parmesan cheese and serve

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