in italiano 
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Pennette alla Boscaiola - Tuscan Cooking - Pistoia
Pennette alla Boscaiola
This dish takes an hour to prepare. Get a frying pan. Add celery, carrot, onion, mushroom and tomatos to it. Add oil. Keep it on a low heat and cook it slowly. At the last moment, add some cream. All the restaurants and traditional eating places use cream to bind the ingredients together and to hide any impurities. The rest is straight forward. The pennette (pasta) are then added to the frying pan.
We could say that this is a small recipe that can easily be made at home. There are other recipes which are interesting to read. They make you want to eat them straight away. And they encourage people to go into restaurants you find throughout Tuscany to try them.
Recipes kindly supplied by Il Tirreno
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