Menu October 2020

Menu October 2020

Side Dish: Funghi fritti

(= Fried Porcini Mushrooms)

Funghi fritti Ingredients for 4 people: 600 g Porcini mushrooms (medium sized, very fresh and firm) 150 g plain flour a few leaves of fresh lesser calamint (Calamintha nepeta), according to taste salt extra virgin olive oil (to fry with)

Remove the stalks from the mushrooms (you can pan-cook them with olive oil and garlic, or use them to “reinforce” a meat sauce) and clean the caps; to do so, first scrape them with the blade of a small knife, then rinse them very quickly with cold water. Dry them immediately and cut them into large pieces; coat them in flour, shaking off any excess, and them fry them in plenty of boiling oil (which you have heated in a frying pan, together with the calamint). Don’t put too many pieces in the pan at once and, to avoid them becoming bitter, don’t fry them for more than 4-5 minutes! When cooked, place the pieces of mushroom on a dish covered with absorbent paper. Sprinkle with salt and serve straight away, nice and hot.