Autumn is the season to discover woodland smells and tastes: so here's a menu that proposes a Mushroom Salad as a starter in order to prepare the palate for a first course which highlights the most precious of Fall products, the truffle.
For the second course, Chicken in "Porchetta" (roast fresh ham) with Potatoes Vesuvian style and, to top it off, a Ricotta cheese and Amaretto cake: all this keeping in mind that each course should be accompanied by the appropriate wine. |
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| Antipasto | |
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> Mushroom salad
As a general rule, fresh mushrooms should never be washed: To clean, scrape the stem with a paring knife and clean the cap with a damp cloth. | |
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| First course | |
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> Mafaldine with walnuts fondue and black truffle
A dish typical of north-west Italy. The black truffle was already used by the Ancient Egyptians, Greeks and Romans, who considered it a divine product made from the sacred thunderbolt of Jove. | |
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| Second course | |
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> Chicken in "Porchetta"
Baste the meat repeatedly with its own juices in order to keep it tender and golden-brown. If the meat should dry out excessively, add a splash of hot stock. | |
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| Side dish | |
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> Potatoes Vesuvian-Style
During the summer use new potatoes for this recipe. Boil them whole and unpeeled for about ten minutes before adding them to the other elements of the dish cooking separately. | |
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