Had a nice time finding these today with the family!
I mostly cook them with a flat wide pasta, cut into thin slices that I caramelise first in a little oil or butter, sometimes also with zucchini and then served with a little pecorino.
Omelettes with similar ingredients are also great.
Thinking of trying ravioli this time maybe – we don't get much specialist ingredients down here at the bottom of the South Island, but I was wondering if you have any fave ways to cook with porcini?
Ciao, grazie!
by jazzcomputer
11 Comments
Breaded and fried it’s my favourite way
Risotto
Risotto, fried, with pappardelle.
Pasta with creamsauce
One of the best meals I’ve ever had was in Verona: fresh fettuccine with sautéed porcini and a little bit of butter. That’s it. It was transforming.
Edit for spelling
Risotto obviously 😉
❤️
Bake them in the oven with potatoes seasoned with oil, salt, garlic and fennel.
Porcini (aka boletus) are great and those you’ve got look very good!
– Risotto with porcini is a must.
– Pappardelle with just porcini sauce or meat+porcini.
– On top of polenta is another classic (just porcini, or with tomato sauce or even better with a good sausage)
– “Porcini trifolati” is a good way to prepare them (cooked in a pan with bit of oil or butter, garlic and then topped with parsley). They can be eaten as side dish or used on top of pasta or meat.
– Fried (see my other comment)
– In a meat and tomato sauce for pasta.
– With veal scallops.
– In a creamy soup.
If you have too many of them, you can dry them and store them for quite some time (I personally prefer risotto with dried porcini over fresh ones).
Or they can be sliced and frozen.
Carpaccio
Cut 2cm thick, toss it in a light tempura of water and flour and deep fry in very hot oil.