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boscaiola

with fresh mushrooms

Prepared 'woodland' style, alla boscaiola, notably in autumn when wild mushrooms are in season. There are a thousand variations, often served on pizza or pasta; along with the mushrooms there will usually be prosciutto, sausage or other meats. The classic pasta sauce, however, is usually vegetarian, made with garlic, white wine, tomatoes and parsley.

Text © Dana Facaros and Michael Pauls

Image by Iris