Egg cirioline with mushrooms
400g Bartolini egg cirioline
300g fresh portobello mushrooms
300g tomato sauce
1 clove of garlic
1 tuft of parsley
1 chili pepper
6 spoons of Bartolini extra virgin olive oil
salt and pepper
Leave the garlic and the chili pepper to fry slowly with the extra virgin olive oil, mix the sliced mushrooms and leave them to cook for about 15 minutes. Add the tomato sauce and the minced parsley, season with salt and pepper and cook for 15/20 minutes.
Boil cirioline in a pot of boiling salted water, drain and season with the sauce.