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The Culinary
Institute of Tuscany
Learn the history
of our Culinary Institute and meet our extended Italian family. |
Ingredients
2 oz porcini mushrooms, dried 1 cup dry white wine 4 cups canned tomatoes, diced, with juice 4 Tbsp fresh oregano (2 tsp dry) Salt to taste Black pepper to taste 2/3 cup olive oil 8 ea 1/2"-thick rib eye steaks 4 garlic cloves, finely chopped 2 yellow onions, sliced Fresh parsley, chopped
Procedures
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