Prepare a battuto with parsley, rosemary leaves and garlic. Peel the tomatoes, remove seeds and cut in small pieces. Clean, and slice the mushrooms and set aside. Place butter and oil in a casserole, add anchovy fillets and the battuto, and let brown, stirring to dissolve the anchovies.
Add the tomatoes. Moisten with the broth and add salt. Stir well and let cook at a very low beat for about half an hour. Add the mushrooms and cook another 5 mins. Accompany over any kind of pasta or gnocchi. |
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