Thursday, 15 September 2011


We love you, Amanita Cesarea!

This mouthwatering recipe is an Autumn must in Liguria (needless to say, seasonality accounts for a drop in prices, a real kick off for the cost sensitive!). Mushroom hunting (porcini porcini porcini!) is practiced throughout the region, which has always been celebrated for its exquisite “funzi” (the Genoese for funghi), treasures of the forest happily enhanced by the magic touch of Mediterranean sea breezes (scent and taste show). Treat yourself to the best: funghi rossi (red ovoli, which owe their name to “uovo” because of their egg-like shape, are the connoisseur choice), Primura Bologna DOP (Protected Denomination of Origin) potatoes, Vessalico garlic (delicateness and digestibility are well worth the search). Mushrooms are the protagonists of several regional recipes and are at their best fried, baked and sautéed – not to forget “tuccu de funzi”, the porcini mushrooms sauce that accompanies fresh pasta. Dried, they foster the cook’s ingenuity all year round.

Serves 4 people
400 g. ovoli (amanita cesarea) mushrooms
400 g potatoes
1 bunch parsley
1 clove garlic (peeled)
1 small glass extra virgin olive oil
salt to taste
Time: 45 min.
Gently clean the mushrooms, brushing off impurities and dirt. If you want to rinse them (opposite parties have been debating on the subject for ages), be extremely delicate and rapid (cool water only). Chop the stems, the parsley and the garlic into a well blended mix. Peel the potatoes, cut them into slices (neither too thick, nor thin) and place a layer into a pan (well oiled). Salt and put in half of the mix (mushrooms, parsley, garlic). Set the caps, add salt to taste, oil moderately and finish with the second half of the mix. Cover with a lid and cook for 30 minutes on a low flame.
Wine pairing: nothing else but white wine (try DOC Colline di Levanto or DOC Riviera Ligure di Ponente Pigato), served at 10-11° in high stem wine glasses.

Buon appetito!

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