Pasta con i Funghi Selvatici di San Giovanni da Fiore

1. 1

   With a mezzaluna or a very sharp knife, mince together into a paste the garlic, chile pepper, bay leaf, 2 teaspoons sea salt, and salt pork.

2. 2

   In a large terra-cotta or enameled cast-iron casserole over a medium flame, heat the olive oil and saute the paste for a minute or two before adding the mushrooms, tossing them about in the perfumed fat, permitting them to give up their juices.

3. 3

   Lower the flame, add the wine and the tomato puree, bringing the ingredients to a gentle simmer.

4. 4

   Cover the casserole with a skewed lid and braise the mushrooms for 1/2 hour, permitting them to plump and turn velvety as they slowly reabsorb their juices and inhale the good wine and tomato liquors.

5. 5

   Cook the pasta in abundant, boiling, sea-salted water for 1 minute.

6. 6

   Drain the pasta and add it to the casserole with the mushrooms, tossing the ingredients about thoroughly.

7. 7

   Cover the casserole and permit the whole to cook over a low flame for 3 or 4 minutes, just so that the pasta finishes its cooking and absorbs the braising liquors.

8. 8

   Combine the roasted pine nuts, the olive-oil-roasted bread crumbs, and the pecorino and give the pasta a thick dusting.

9. 9

   Carry the casserole to the table, offering more oven-toasted bread and good red wine.

* Per serving · 4 servings · Values may vary.