The Genoese Mushroom Sauce, also known as tocco de funzi, is the classic dressing that Genovese use to season ravioli and fresh pasta such as taglierini and tagliatelle. Ideally, fresh porcini mushrooms should be used, but a good result can also be obtained with dried ones. Follow my recipe and with a few ingredients, you’ll have an exceptional dressing!
Other recipes
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.4 oz dried mushrooms
- 1 onion
- 2 sprigs rosemary
- 1 clove garlic
- 2 leaves bay leaf
- 1.4 fl oz dry white wine
- 14 oz tomato puree
- 2 tbsps extra virgin olive oil
- 0.14 oz fine salt
Tools
- Food Scale
- Cutting Board
- Earthenware Pot
- Flame Diffuser
Steps
Start an hour before by soaking the dried mushrooms in a cup. Once they are well soaked, squeeze them and chop coarsely. Strain the soaking water through a fine mesh strainer. In a preferably earthenware pot, pour a drizzle of oil with chopped onion and rosemary. Also add the whole garlic clove (which will then be removed), bay leaves, and the chopped mushrooms.
After they have browned (being careful not to burn them), deglaze with the white wine and then add the filtered soaking water of the mushrooms. Once it has reduced a bit, add the hot tomato puree, season with salt, and cook on low heat for 30 minutes, stirring often as it tends to stick to the bottom. Remove the garlic and bay leaves and the Mushroom Sauce is ready to dress a good handmade pasta.
