4 November 2013 // flaviabi
if I have to be honest , this dish starts from the forest : the real joy is to pick the mushrooms ! But if you can not then buy them .
Ingredients for 4 people
350 grams of Porcini mushrooms
300 gr lasagne (find the recipe here)
1 shallot
half a glass of dry white wine
parsley
wild mint
salt
chili
olive oil
salted ricotta
In a skillet , sauté the shallots with the olive oil , add the sliced mushrooms into thin pieces and cook them in brilliant fire for 4-5 minutes. Add half of the white wine, salt and chili and wild mint and cook for another 2-3 minutes . At this point whisk half of the mixture and let it rest in pieces. Cook the pasta in salted water to which you add the remaining white wine and cook the lasagna for 5 minutes. At this point mounted lasagna putting the puree of mushrooms between one layer and another, and topped the last layer with the mushrooms into small pieces, grated ricotta salata and a drizzle of oil. Bake at 140 degrees for about 20 minutes.
Category Primi piatti: pasta | Tags: LASAGNE,mushroos,porcini | No Comments
14 October 2011 // flaviabi
… .. I’m glad the autumn comes: a season rich in the country and in the woods!
And today, when I saw porcini mushrooms, artichokes and chestnuts at the market I could not resist!!
Long life to THE SOUP!
Ingredients for 4 people:
3 artichokes
350 gr. Porcini mushrooms
20 chestnuts
1 potato
1 shallot
1 clove of garlic
1 glass of white wine
Extra virgin olive oil
black pepper
1 lt. Vegetable stock
parsley
While chestnuts are boiling in salted water, chop scallion and garlic very thin and let them fry in a pan, with olive oil, until brown. Take out outer leaves from artichokes (hard like a stone!!),And also remove any hair that may be in the middle, cut the upper part into thin strips and the stems into cubes, put them in water acidulated with the juice of a lemon. Add the artichokes to the shallot cook for 10 minutes (brilliant fire!), adding a white wine. Now chestnuts are boiled (about 30 minutes), we burnt our hands to peel them ,and add it to the artichokes, along with one diced potato. Add the broth and a pinch of salt and let cook for 30 minutes over low heat. Clean the mushrooms (without water but only with a toothbrush !), And cut into strips. Add them to the soup and let cook for 10 minutes (otherwise they will mash! ). This soup should be served warm with a drizzle of olive oil, sprinkle with black pepper and a few leaves of parsley. BUON APPETITO!
Category Primi piatti: le zuppe | Tags: ARTICHOCKS,CASTAGNE,MUSHROOMS,porcini,SCALOGNO,ZUPPA | No Comments
15 April 2011 // flaviabi
Ingredienti (8 persone)
1 sacchetto di cozze
1 sacchetto di vongole
1 sacchetto di fasolari
16 mazzancolle
4 porcini ( oun sacchetto di porcini surgelati)
prezzemolo
aglio
olio
sale
carta alluminio
Dopo avere accuratamente lavato e spurgato in acqua dolce le conchiglie, preparate dei fazzoletti di carta alluminio di circa 25×25 cm. e andrete a mettere al centro : 2 cozze,3 vongole, 1 fasolaro, due mazzancolle, due pezzetti di porcini, un trito di aglio e prezzemolo. Agiungiamo un pizzico di sale e una “lacrima” di olio. Chiudiamo l’alluminio a sacchetto e cuociamo in forno per almeno 20 minuti.
Category Antipasti: pesce | Tags: cozze,fasolari,porcini,vongole | No Comments
if I have to be honest , this dish starts from the forest : the real joy is to pick the mushrooms ! But if you can not then buy them .