Salsa Di Funghi – Mushroom Sauce

Salsa di fubghi su tortellini – U9POI57 CC BY-SA 4.0


1 oz. parsley
1 small rosemary sprig
1 clove garlic
2/3 lb. ripe tomatoes
14 oz. fresh porcini mushrooms
2 oz. butter
2 tbs. olive oil
2 anchovy fillets
a little broth

How to make the Salsa Di Funghi – Mushroom Sauce:

Prepare a battuto with parsley, rosemary leaves and garlic. Peel the tomatoes, remove seeds and cut in small pieces. Clean, and slice the mushrooms and set aside. Place butter and oil in a casserole, add anchovy fillets and the battuto, and let brown, stirring to dissolve the anchovies.

Add the tomatoes. Moisten with the broth and add salt. Stir well and let cook at a very low beat for about half an hour. Add the mushrooms and cook another 5 min. Accompany over any kind of pasta or gnocchi.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at