Salsa Di Olio Di Olive Recipe

• 1/2 ounce. dry Italian mushrooms
• 1/4 c. lukewarm water
• 1 pound spaghettini
• 1/4 c. virgin extra virgin olive oil
• 2 tbsp. butter
• 3 lg. garlic cloves, mashed
• Healthy pinch of crushed red pepper
• 1/2 teaspoon freshly grnd black pepper
• 8 anchovy fillets, mashed with a fork
• 1/4 c. freshly grnd Parmesan cheese
• 1 loaf Italian bread
• 8 thin slices Mortadella or possibly Italian salami

1. Soak the dry mushrooms in the 1/4 c. lukewarm water for 30 min; drain (save the water).
2. Chop the mushrooms fine.
3. Combine extra virgin olive oil and butter in a skillet and heat.
4. Add in garlic and red and black pepper; heat but don't burn.
5. Add in minced mushrooms with 2 Tbsp.
6. of the mushroom water.
7. Stir and cook for 5 min.
8. Meantime, cook spaghettini in unsalted boiling water.
9. (Unsalted water is used because the anchovies are salty.)
10. When spaghettini is ready, drain well and place back in the warm pot in that it was cooked.
11. Take sauce from the heat and add in anchovies to it, stirring well.
12. Pour sauce over spaghettini, mix, and add in the cheese.
13. Place on hot individual plates and serve immediately with slices of Italian bread and the mortadella or possibly salami arranged on the bread.
14. Serves 4.

italian mushrooms, water, spaghettini, virgin extra virgin olive oil, butter, garlic, red pepper, freshly grnd black pepper, anchovy, freshly grnd parmesan cheese, italian bread, mortadella

Taken from cookeatshare.com/recipes/salsa-di-olio-di-olive-20538 (may not work)