It 'obvious that they are out of time. For several reasons, but two are most important: the first is that the fresh porcini do not exist; The second is that leaving this blog still, for so long, is a symptom of mental laziness unjustifiable, even from myself. A blog
inanimate, I said, but still retains a kind of vitality that has great meaning for me. I received mail di blogger che mi chiedevano perché non scrivessi più. Due giorni fa una visitatrice ha trovato spunto da una mia vecchia ricetta per preparare un antipasto al cenone dell'ultimo dell'anno.
E, come dire, starmene fermo e silente assomiglia tanto a una mancanza di rispetto. Diavolo, possibile non trovare un attimo per fermarmi e fare ciò che amo fare?
Beh, stanotte ho dovuto lavorare. Niente di ché. Sorveglio persone che dormono. E posso scrivere e fare un salto nel tempo. Quindi lo faccio, anche se ho gli occhi pesanti, residuo di una giornata di lavoro pesante e di una nottata, quella dell'ultimo dell'anno, che è stata non poco destabilizzante.
Thus, as regards the post started and never finished. Among these, one dedicated to a dish of noodles in a porcini I think I feel even the smell.
Porcini gorgeous, I bought their weight in gold to prepare a meal for two in which, in the end, I found myself alone. And that dish, so fragrant, it was a consolation at all contemptible. A person who, at that time, not noodles taste of what is now next to me almost every day. And it is true, as I believe that everything happens for a reason, I'm happy to be left alone that day.
Well, the recipe in question, is very simple. Maybe I should not even say it, but I stick to the rules that I gave myself when I started this blog and then, here is the procedure:
Cut into thin slices, two or three millimeters, mushrooms, after being cleaned with a damp cloth.
Then, let flavor olive oil in a frying pan with a clove of garlic. Then, throw the mushrooms, keeping the heat at medium temperature. A tour of salt and cooked, add a generous handful of parsley.
In my preparation, I used the homemade noodles, and I boiled in hot water. But to appreciate a good autumn flavor even now, you can do some small variations that make the dish very tasty, although it does not guarantee the same note of freshness of mushrooms picked from a few hours.
So, buy good quality of frozen mushrooms, maybe those pre-sliced. Let them thaw in the preparation and proceed as with fresh ones.
First, however, leave to soak in the pot with the water you use to cook the noodles, four or five dried porcini. Remove them when the water has changed color and will issue the pleasant aroma of dried porcini.
Then put the water to boil and the noodles fresh cuoceteci, which capture the flavor of mushrooms in the water. Drain briefly before cooking the noodles, so as to afford a jump in the pan with the mushrooms.
In my flat hardly missing a grating of pepper and, above all, good parmesan cheese.
Ingredients: Porcini mushrooms (I counted one head if they are small and medium sized) or frozen porcini mushrooms some dried porcini mushrooms, fresh tagliatelle, parsley, salt, pepper, Parmesan cheese, garlic and olive oil.
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