Pasta Salad with Tomato and Mushroom Sauce

Have fun preparing this mushroom dish!

The day before, boil the men’s mushrooms in 150 ml of wine until the liquid has almost evaporated. Cool and chop them.

Finely dice the onions, press the garlic through a press and sauté both in 30 ml of olive oil. Add the mushrooms, the rest of the wine, the peeled tomatoes with the juice and the juice of one lemon. Cook at low temperature in a closed saucepan until the tomatoes break down: This takes about half an hour. cool. Fold in 100 ml of olive oil, season with salt and season with pepper.

In the meantime, chop the skins and tendons of the chicken liver. Cut the liver into cubes of about 1 cm and fry in the remaining olive oil at high temperature in a large frying pan or in batches all around for 2 min and form directly into the paradeiser sauce. Leave to cool for one night.

A day later, make the spaghettini according to package directions. Drain in a colander and mix with the ice-cold tomato sauce while still hot.

Season with salt and pepper if necessary.

Leave the pasta salad in a cool place until serving.

Just before serving, set aside a few basil leaves, finely chop the other kitchen herbs and mix into the leaf salad. Decorate with basil and sprinkle with grated pecorino.

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