Braised Forest Mushrooms: Brasato di Funghi

Directions

1. 1
   In a large saute pan, combine the fatback, parsley, garlic, 4 tablespoons olive oil, and pancetta and cook over medium-heat heat to meld the flavors.
2. 2
   Add the pepper flakes and continue to cook for another 2 minutes.
3. 3
   Add the mushrooms and season with salt and pepper, then increase the heat and saute until they have released all juices and juices have evaporated.
4. 4
   Add the tomatoes and wine and bring to a simmer.
5. 5
   Partially cover the pan and cook over medium-low heat for 20 to 30 minutes.
6. 6
   In a small saute pan, heat the remaining 2 tablespoons olive oil and add the bread crumbs. Toss over high heat until they are browned.
7. 7
   Serve the mushrooms with the bread crumbs sprinkled on top.