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Porcini Soup
Onion, Garlic
Olive oil
Fresh Italian parsley
Salt and Black Pepper
Stock = 2 chicken stock cubes + 1,5 litre water
0.5 litre milk
Fresh Porcini – cleaned and cut into small
pieces
White wine
2 tsp Maizena corn flour
nutmeg
Fry onion garlic parsley in olive oil till onions
starts to brown. Add porcini and keep on cooking
till mushrooms are just about done. Add white wine
and allow alcohol to evaporate. Add the stock and
allow to simmer for a further 30 minutes. Dissolve
Maizena in milk and add. The thickness and consistency
of the soup can be adjusted by adding more or less
Maizena
Serve with fresh ciabatta or home made bread.
Porcini Frittata
Garlic, onion
Fresh Italian parsley
Black pepper , salt
Fresh Porcini cleaned and cut into small cubes
Olive oil
Fry garlic, onion, parsley till onions start to brown. Add porcini and fry till cooked.
Add egg and cook as you wood scrambled eggs.
Serve on fresh ciabatta
Fried porcini in batter
Fresh Porcini – Cleaned
Garlic
Parsley
Black pepper
Olive oil
Eggs
Flour
Cut Porcini in slices +- 5-8 cm long and half a cm thick. Place in a casserole or dish and season
with parsley, garlic, olive oil, black pepper, salt and turn over a few times with your hands. Beat
the eggs in a plate and season with salt and pepper. Dip the sliced porcini first in the egg and then
in the flour and deep fry till slightly brown.
Serve as a starter or side dish.
Recipes
Frittata alla Villa Blu
Pasta alla Deborina
Porcini Frittata
Porcini Soup
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