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Tomato and Porcini Mushroom Sauce

€5,00
Availability: In Stock
Porcini mushrooms are the king of the forest. Enjoy them at their finest in this sauce with Italian tomatoes and Cervia salt. 200g. 2/3 portions.
Quantity:

In Italy's oak and chestnut forests of the lowlands, and in the beech and fir woods of the high mountains, you will find the prestigious porcini mushrooms that Cesarine have selected to create this unique sauce. A recipe that uses only top-quality ingredients: porcini mushrooms selected and harvested in Autumn, the juiciest Italian tomatoes, precious Cervia salt and cold-pressed extra virgin olive oil.


Thanks to a gentle and slow cooking process, our Cesarine have managed to collect all the scents and flavours of the best Italian tradition in a handy and practical jar. 

Ingredients: tomato puree 86%, porcini mushrooms 10.8% (boletus edulis and its group), extra virgin olive oil, shallot, sea salt from Cervia. Tomato origin: Italy. Gluten free.

Nutritional values
: average per 100g energy 379kj/ / 91kcal, fat 6.4g of which saturated fatty acids 0.9g, carbohydrates 5.7g of which sugars 4.3g, fibre 2.1g, protein 1.7g, salt 0.44g.

Storage: after opening store in the fridge.

Production: produced in the factory of APPENNINO FOOD GROUP S.p.A VIA DEL LAVORO 14/B - 40053 LOC. SAVIGNO, VALSAMOGGIA (BO)

A perfect sauce for a risotto or with pasta. Try this sauce with tagliatelle, pappardelle and rustiche from Cesarine, which, thanks to their greater roughness, capture the tomato and porcini mushroom sauce perfectly.

Our Cesarine cooks also recommend sautéing a little sausage in a saucepan and then adding the sauce. Once the pasta is cooked in plenty of salted water, finish cooking it by tossing it in the pan with the sauce for a few minutes. This will help to marry the ingredients together for delicious results.

This sauce is also perfect to use as a base ingredient in all sorts of recipes. By preparing a thick béchamel sauce, you can use it for your lasagne or for an excellent vegetarian baked pasta.
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