INGREDIENTS

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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