Thursday, 24 February 2011

GOURMET WORDS FROM THE ITALIAN RIVIERA: FUNGHI E PATATE - BAKED MUSHROOMS AND POTATOES


Only water (up to 80/90% ) and nitrogen, cholesterol-free (0%), 50 calories per 100 grams, scantily nourishing, a bit toxic. This is the portrait of wild mushrooms, which count by the thousands (but only a hundred are edible). Each rural area boasts its own varieties as well as a plethora of local names. Ligurian mushrooms have been prized for centuries. Gourmet musician Gioacchino Rossini had dried mushrooms (from a convent in Varese Ligure) been sent to his Paris residence on a regular basis. Once widespread and economical, nowadays they are a rather expensive treat - but expert control does deserve the price. Baked with potatoes, porcini are an exquisite dish - an Autumn must! - alternating layers of thick potato slices and scenting mushrooms (red ovuli - amanita cesarean - make a deluxe alternative…). Wine matching: white, DOC Riviera ligure di ponente Pigato

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