Ingredients
olive oil
canned tomatoes, smashed in their own juice
white wine
anchovies
Fettunta (optional);
red onion, chopped
fresh porcini, chopped
fresh Italian bread, sliced
Preparation
Heat some olive oil in a pan and sauté porcini and onion together over medium heat until the mushrooms release their water. Add some tomato, white wine, and an anchovy or two. Turn up the heat and cook until the liquid is reduced. Serve hot or at room temperature on fresh bread or Fettunta.
