Vittorio Caselli

Ingredients: • 300 g of Fagiolata • 4 large fresh porcini mushrooms • 150 g of fresh spinach already clean • 1/2 shallot • 1 large carrot • 1 stalk of celery small • little Provola (Optional) • Breadcrumbs • Extra virgin olive oil • Salt and white pepper

Gently clean the mushrooms, then separate the head from the stem. Cut the stems into small pieces and leave aside the whole heads. Cut the spinach leaves (already cleaned) roughly into strips.

Clean the celery and carrots, washed them, then finely chop the celery and cut into very small pieces and carrot; Clean the shallot and chop finely. Put the vegetables in a pan with olive oil and let cook over low heat for 5 minutes, then add the mushrooms into pieces, add salt and pepper and saute for another 5 minutes, stirring often (careful not to burn the garlic). Combine the spinach and let soften a few moments with the lid.

Butter a baking dish and insert the mushroom caps so that the outer shell touches the bottom and completely covering. Bake in oven at 180 degrees for at least 10-15 minutes until they are wilted.

The meantime, fill a pot of water and bring to a boil. Cook the pasta and add salt, then drain well al dente and mix it into the pot with the vegetables.

Take the pan with the chapels of porcini mushrooms from the oven, pour over the pasta and sprinkle the surface with breadcrumbs (if you want, add a few cubes of provolone here and there). Do gratin all at 200 ° ventilation, then served making sure that every guest has a mushroom head.