Hello everyone, I am with one of my favorite dishes "bigoli" is a fresh pasta typical of the Veneto, there are those who even now does with a hand press, I have modernized and do so with the kenwood that the procedure in bronze, the sauce is delicious ..... just to try!
For those who had not to do so bigoli can find at the supermarket or use another pasta.
INGREDIENTS:
for 4 people 500g of fresh bigoli
100g of dried porcini mushrooms 100g of bacon
two cans of tuna in olive oil garlic salt
pepprezzemolo
PREPARATION:
Put the mushrooms to soak in a bowl full of 'water.
Brown the bacon in a frying pan, when it is nice crispy remove from pan and discard the fat that is left. Finely chop a clove of garlic and put it in a pan with a little oil, add the mushrooms well rinsed and chopped, filtered water from the mushrooms with a cloth so that there is no earth, mushrooms and make matches to take part cooked, season with salt and pepper and add parsley, finally the tuna, if it is dry add a little water to cook pasta. Boil the pasta and season it with this sauce.
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