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Alessi cuisine
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Roasted slices of bread with porcini mushrooms,
flavoured with "nepitella".(Crostoni di funghi porcini, alla nepitella)
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- 4 slices of stale Tuscan bread, finely cut
- 300 grams of fresh diced boletus
- 30 grams of dried boletus reconstituted for 30 minutes in a big spoon
of water
- a small spoon of boletus broth granular stuff
- a boletus stock cube
- half meat stock cube
- 2 garlic cloves
- 1 chopped onion
- one well tied small bunch of "nepitella" (it is an aromatic
herb)
- a spoon of tomato purée
- half spoon of white flour
- 30 grams of butter
- olive oil
- salt and pepper
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Put in a blender, together with a big spoon of hot water,
the granular stuff, the half meat stock cube, garlic and the chopped onion.
Mix all this stuff very well until it becomes a homogeneous mixture, then
pour it in a small pan together with butter and the small bunch of "nepitella".
Slowly boil this stuff for about 7-8 minutes, turning it, until garlic and
onion will not send out anymore their prickly smell. Take the blender once
again and, together with another half big spoon of very hot water, put the
dried boletus, with their water (please take care to the sand on the bottom),
the boletus stock cube, the white flour, a pinch of pepper and mix all this
stuff very well. Turn and mix very well and when it starts to thicken add
gradually a cup of hot water, in which you have previously melted the spoon
of tomato purée. Then add the small pieces of fresh boletus to the
mixture which is boiling in the pan, boil them for 20 minutes and then,
after having taken out the small bunch of "nepitella", having
tasted and eventually added some salt and pepper, remove the pan from the
heat and spread this stuff on the roasted slices of bread. Serve them very
hot at the beginning of the meal. |
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