I had a great lesson today and Brett video taped most of it. Once I've had a chance to play with the video I'll post about that but, in the meantime, here's dinner from last night...
I always start by assembling all the ingredients and then doing any prep work. That way, I don't leave anything out or have to go running for something I forgot half way through the process.
I started by prepping the mushrooms. The two large portobellas had the stems and gills removed (easy to do with a spoon). Then I chopped them into 1/2 inch pieces.
The dried mushrooms were soaked in hot chicken stock for ten minutes. The I fished out the mushrooms with a fork and chopped them up fine. I poured the liquid through a sieve lined with a coffee filter to remove the residue.
I put my favorite pan on the stove and began by browning pancetta until it was crisp and the fat was rendered.
Then I added all the goodies: mushrooms, tomato paste, rosemary, garlic and olive oil.
I let is cook until the mushrooms were brown.
Last, I added in the reserved mushroom soaking broth and some tomatoes. I let it simmer about 20 minutes.
Meanwhile I pulled the foccaccia (sprinkled with sel gris and rosemary) from the oven and put it on a rack to cool. We pretty much ate the whole loaf -- bad, bad, bad.
...and tossed our salad. Greens and beets from the garden.
When the ragu was done I tossed it with whole wheat spaghetti and poured us each a glass of red Tuscan wine.
Bon appetit !