| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 4 | Servings | |
INGREDIENTS
| 6 | Funghi porcini freschi | |
| piccoli e sodi | ||
| 1 | Formaggetta di Morazzanao | |
| die media stagionatura | ||
| Mezzo bicchiere di olio | ||
| extravergine di oliva | ||
| 1 | Cucchiaio di prezzemolo | |
| tritato | ||
| 1 | Rametto di rosmarino | |
| Sale, pepe | ||
| 6 | Fresh porcini mushrooms | |
| small and firm | ||
| 1 | Block of medium-matured | |
| Murazzano cheese I think | ||
| this cheese comes in | ||
| certain sizes b/c they do | ||
| not mention an amount | ||
| just | ||
| "small block" Y. | ||
| 1/2 | c | Extra-virgin olive oil |
| 1 | T | Chopped parsley |
| 1 | Rosemary sprig | |
| Salt and pepper |
INSTRUCTIONS
My husband and I are planning a dinner for some of our friends next weekend and we would like to serve one of the antipasti from the Italian cookbook we brought along from our honeymoon. It sounds good ~ at least from the 80% that I understand. However, I'd be grateful if somebody (Yaara?) might translate it, just to make sure that I don't get it wrong...And I suppose there are also some other people on this list who might appreciate the translation. ;-) The recipe is taken from the book "Ricette delle Osterie di Langa". Per 4 persone: Pulite accuramente i funghi e tagliateli a lamelle molto sottili con l'affettatartufi. Tagliate il formaggio a fette di tre millimetri di spessore e disponetele a semicerchio in ciascun piatto. Sistemate le lamelle dei funghi all'interno di ogni semicerchio. Salate e pepate. Scaldate leggeremente l'olio col rametto di rosmarino; buttate il rosmarino: l'olio aromatizzato versatelo sui funghi. Spolverizzate di prezzemolo e servite. > From: Yaara Di Segni Garbasz <PYP96YD@SHEFFIELD.AC.UK> > Subject: Re: Insalata di porcini con Murazzano > >Sorry it took a while to answer this but here is the translation: > TITLE: Porcini mushrooms salad with Murazzano cheese Clean the mushrooms thoroughly and cut into very thin slices using a truffle slicer. Slice the cheese into 3mm thick slices and arrange in a semi-circle on each plate. Arrange the mushroom slices inside each semi-circle. Season with salt and pepper. Heat the oil with the rosemary sprig, discard the rosemary and pour the aromatic oil over the mushrooms. garnish with parsley and serve. I just wish fresh porcini mushrooms were available here and dried ones were not so d%#m expensive! Posted to FOODWINE Digest 10 November 96 Date: Sun, 10 Nov 1996 15:17:27 -0500 From: Antje Harder <101650.2363@COMPUSERVE.COM>
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