| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
|
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 |
sm |
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 |
tb |
Chopped parsley |
| 1 |
|
Rosemary sprig |
|
|
Salt and pepper |
INSTRUCTIONS
ENGLISH
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>
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”