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Friday, September 10, 2010  
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Porcini del Boscaiolo II Not Rated Yet

The season for Wild Mushrooms has opened and here are some tasty recipes using the Porcini del Boscaiolo. These ceps are sliced and cooked in their own lovely juices with some herbs, making them ideal for all types of recipe preparations, from pasta to lasagne, to stuffings, and sauces for meat. An excellent vegetarian substitute.
 
Starter - Risotto with Porcini del Boscaiolo
Ingredients for 6 portions:
- 500g Carnaroli Risotto Rice
- 1/2 Tin Porcini del Boscaiolo (ceps)
-1 Glass Dry White Wine
- 1 Onion, finely chopped
- 1 Handful Flat Leaf Parsley, finely chopped
- 2 Lt Vegetable stock
- 100g Freshly Grated Parmigiano Reggiano
- 3 Tbs Extra Virgin Olive Oil
- Salt and freshly ground Black Pepper

Chef
Gently fry the onion in the oil until golden. Add the carnaroli rice and stir until slightly transparent then add a little of the white wine. Keep the stock to one side simmering constantly over a low heat. Add a little stock to the rice and stir constantly. As it absorbs the liquid add more stock a little at a time. When nearly cooked add the rest of the wine, when absorbed add the porcini del boscaiolo wild mushrooms. Salt and pepper to taste.

Once ready, slightly al dente, which takes approx. 30 minutes, add the freshly chopped parsley and parmigiano. Stir and serve at once. 


 Main course - Quails with Porcini
Ingredients for 6 portions:
- 12 Boned Quails
- 1/2 Tin Porcini del Boscaiolo
- 100g Fresh Breadcrumbs
- 50ml Extra Virgin Olive Oil
- Splash Dry White Wine
- Salt and freshly ground Black Pepper


Mix the porcini with the breadcrumbs and stuff the boned quails. Seal with a tooth pick to keep in the stuffing. Place in a roasting dish with the extra virgin olive oil, salt and pepper, adding the splash of white wine. Roast in a preheated medium oven for approximately 20 minutes until golden and cooked.



Accompany with:

Pesto Mash

- 2kg Potatoes Cooked and Mashed
- 100ml Milk
- 100ml Cream
- 200g Pesto alla Genovese


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