What better dish to accompany autumn than mushrooms? On the island, they're often served with a hearty pancetta sauté, and today on Sardinian Recipes we're talking about capped mushrooms with pancetta and fresh tomatoes (cappeddu 'e pride cun pancetta e tomatta frisca).

A dish born in the mountainous regions and popular throughout Sardinia's hinterland. Quick and easy to prepare.
Time: 30 minutes
Difficulty: low
Ingredients: 400g drumstick mushrooms; 8 tablespoons extra virgin olive oil; 100g single slice of pork belly; 1 rib of celery, 1 carrot, 1 onion; 150g tomatoes; salt, pepper, nutmeg.

Preparation
• Clean the mushrooms and cut them into slices (5 minutes).
• Chop the celery, carrot and onion together; dice the tomatoes and bacon (6 minutes).
• Fry the first vegetables in a saucepan with the oil for 5 minutes over medium heat, until golden; then add the bacon.
• Brown it for another 2 minutes, and add the mushrooms.
• Stir often and continue for 5 minutes.
• Wet with the wine and let it evaporate for 6 minutes.
• Finally, complete with the tomatoes, salt, pepper, stir for 2 minutes and serve immediately.
Recommended wine
Bianco d'Ogliastra IGT.