Cavatelli con Ricotta Salata e Funghi (mushrooms) with a killer Italian red wine from Calabria

Italian Wine (Vino Italiano):

Cantine Lento, Caracciolo Rosso. Calabria, Italy

Italiano Food (Cibo Italiano)

Cavatelli con Ricotta Salata e Funghi

“Italian wine and Italian food pairing recipes, ideas and instruction.” 

Today’s focus is authentic recipes from Calabria, Italy.  You can’t get more authentic and austere than this original recipe direct from the the wine maker; it is a perfect balance of food and wine complementing one another. The following is an adaptation of an original, authentic, recipe from the Cantine Lento Winery, Calabria, Italy.  Bon Appetitio!
     
Ingredients: In English

1 pound homemade Cavatelli

4 tablespoons extra virgin olive oil

4 ounces ricotta Salata (grated)

12 ounces of fresh or more likely dried wild Italian mushrooms (Porcini, grey night, oyster, & wine cap stropahria) (Boletus edulis, Tricholoma terreum,Pleurotus,  Stropharia rugosoannulata,).

2 tablespoons tomato sauce (marinara)

1 clove garlic (rough cut)

1 Ladle of homemade chicken or vegetable stock

3 leaves basil (rough cut)

Sea salt and fresh ground pepper to taste

Cooking directions: (In English)

First wash mushrooms gently (then, if dried, soak mushrooms in cool clean water for about 2 hours) then pat dry with paper towel (hint do not scrub or rub mushrooms)

In a saucepan, sauté the mushrooms with oil and garlic until golden and then add two tablespoons of tomato sauce and a little water. 

Then add the ¾ of the ricotta salata to mushrooms (Funghi), add a ladle of broth and add basil, then taste and add salt and pepper accordingly, simmer over gentle heat for about 10 minutes.

When cavatelli is cooked al dente strain add pasta to mushroom sauce, plate then add remaining ricotta salata, serve immediately.

Ingredienti: “in Italiano”
- 500 gr di Cavatelli fatti in casa
- 100 gr di olio extra vergine di oliva
- 100 gr di ricotta salata grattugiata
- 300 gr di funghi freschi o surgelati
- 2 cucchiai di passata di pomodoro
- 1 spicchio d'aglio
- 1 mestolo di brodo
- basilico
- sale e pepe 
  
Preparazione:  
In un tegame fate soffriggere i funghi con l'olio e l'aglio ed a parte due cucchiai di passata di pomodoro ed un po' d'acqua calda.
Aggiungete quindi la ricotta ai funghi.
Regolate il sale e il pepe, unite un mestolo di brodo e fate insaporire il tutto a fuoco dolce per dieci minuti.
Quando i cavatelli saranno lessati, conditeli con questa salsa in una grande ciotola ed amalgamateli con cura.

Original recipe by the Cantine Lento Winery in Calabria Italy, makers of fine Italian wine. Thank you