Radicchio & Dried Porcini Muchroom Sauce (for pasta)

Im making this right now and it smells sooooo good! Its my invention and call it the Ducci Sauce just in case you should see it anywhere else.

YOU'LL NEED:
(serves four)

- 1 large radicchio
- 1 hand-ful of baby spinach (raw)
- 3 garlic cloves
- 1 Tablespoon balsamic cream
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 can diced tomatoes (or freshly diced if you prefer)
- Parmesan cheese freshly grated (dont by the grated in the supermarket)

PREPARATION:
- In a hot skillet, add the olive oil, when hot add the finely cut garlic cloves. When the garlic is browned, add the spinach and then the radicchio. Salt and pepper to add at this time.
- In a small bowl, place about 3 Tablespoons of dried porcini muschroom (broken into small pieces) and add about 1 Tablespoon and 3 Tablespoons of water together and put in the microwave for 1 minute.
- When the radicchio and spinach have reduced, add in the porcini and balsamic mixture. Turn the heat down to 3 or 4 and add in the diced tomatoes. Cover and let cook down and let the aromas to blend in.
- I suggest tagliatelle, let cook until al dente, drain and mix the pasta with your radicchio sauce.
- Plate and add grated parmesan cheese.
Serve with a nice dry white wine or a light red wine.

ENJOY !!