Drain the mushrooms for the
stuffing and preserve
the water. To mince
the mushrooms slightly, to pass them and
to put them in a wide frying pan.
To add the
shallots, 2/3 of the garlic
and the fresh mushrooms.
To pour the water
of the mushrooms
and to boil to
sustained fire.
To cook
for about 5 minutes,
until the whole liquid
doesn't evaporate, then
to add wine, the vinegar,
half the salt and
a good ground of pepper.
To continue
to mix
up to the complete
evaporation of the liquid
(5 minutes around),
then to add the bread crumb
and to put
aside to cool.
To mix in a casserole
the tomatoes for the sauce,
the onion, the carrots
and the rest of the salt.
To add 4 spoons
of water and behavior to boil.
To cook to when entirely
almost the liquid
from the vegetables
is evaporated (aboout 20 minutes),
then to beat the sauce in the blender.
To pour again
the sauce in the casserole,
to add whipped cream
and to put aside.
To prepare the triangles
dividing pasta
in four pieces
and to cover with
the transparent film
three of them
not to let dry.
To stretch the
fourth piece to form
a strip of 12,5 cms
of width and
about 1 mms of thickness.
To cut the strip of pasta
every 12,5 cm to
form some squares,
then to cut
each of it in others four.
To put in the center
of every square
a teaspoon of stuffing.
To dampen the edges
of two adjacent sides
and to fold up them
to cover the stuffing
on the opposite sides,
to practice with
the fingers
enough pressure
to do to close
the triangle and
to continue to
exhaust pasta
and stuffing actually.
To put the triangles
in 3 liters water
in ebullition,
to add a teaspoon of salt.
After one minute,
to check the
cooking holding
the triangles not
very cooked.
To heat the sauce
to middle fire.
If the sauce is
too dense
to add 1 or 2 spoons
of the water of
cooking of the pasta.
Drip the triangles,
to put them
in a course dish
and to sprinkle
above the warm sauce.
To serve
with parmigiano
scratched apart.