Salsa Di Olio Di Olive Recipe

Name: Salsa Di Olio Di Olive Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce. dry Italian mushrooms; 1/4 c. lukewarm water; 1 pound spaghettini; 1/4 c. virgin extra virgin olive oil; 2 tbsp. butter; 3 lg. garlic cloves, mashed; Healthy pinch of crushed red pepper; 1/2 teaspoon freshly grnd black pepper; 8 anchovy fillets, mashed with a fork; 1/4 c. freshly grnd Parmesan cheese; 1 loaf Italian bread; 8 thin slices Mortadella or possibly Italian salami

Servings: persons

1/2 ounce. dry Italian mushrooms
1/4 c. lukewarm water
1 pound spaghettini
1/4 c. virgin extra virgin olive oil
2 tbsp. butter
3 lg. garlic cloves, mashed
Healthy pinch of crushed red pepper
1/2 teaspoon freshly grnd black pepper
8 anchovy fillets, mashed with a fork
1/4 c. freshly grnd Parmesan cheese
1 loaf Italian bread
8 thin slices Mortadella or possibly Italian salami

1
Soak the dry mushrooms in the 1/4 c. lukewarm water for 30 min; drain (save the water).
2
Chop the mushrooms fine.
3
Combine extra virgin olive oil and butter in a skillet and heat.
4
Add in garlic and red and black pepper; heat but don't burn.
5
Add in minced mushrooms with 2 Tbsp.
6
of the mushroom water.
7
Stir and cook for 5 min.
8
Meantime, cook spaghettini in unsalted boiling water.
9
(Unsalted water is used because the anchovies are salty.)
10
When spaghettini is ready, drain well and place back in the warm pot in that it was cooked.
11
Take sauce from the heat and add in anchovies to it, stirring well.
12
Pour sauce over spaghettini, mix, and add in the cheese.
13
Place on hot individual plates and serve immediately with slices of Italian bread and the mortadella or possibly salami arranged on the bread.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 ounce. dry Italian mushrooms, 1/4 c. lukewarm water, 1 pound spaghettini, 1/4 c. virgin extra virgin olive oil, and more.

Yes, Salsa Di Olio Di Olive Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!