|
|
 |
Porcini mushrooms
|
Identity Card
Name: Porcini mushrooms
Category: A mushroom of the Boletus genus
Where found: Throughout Italy, especially in mature forests
Harvest period: End of spring to autumn, depending on the area |
|
|
|
|
The porcini is a mushroom par excellence, with it characteristic round cap that becomes viscid when it rains and tends to harden and crack when dry. Although they are usually all referred to by the same name and all of them belong to the same botanical genus, there are different types of porcini.
The most famous one is the Boletus edulis, the variety that fills baskets in the autumn; there is also the Boletus aestivalis, the one that usually kicks off the season, sometimes as early as May. Woodland enthusiasts refer to them by a number of names, depending on the part of Italy they come from. The long list of regional names used by mushroom gatherers includes "brisa" and "cuzzolotto". The important thing is never to eat a mushroom unless you're absolutely sure what it is, and it's always a good idea to ask for advice from an expert.
In order to clean mushrooms, we recommend a thorough once-over with a soft brush, without actually washing them. The stems should be scraped with a knife. The next step is to detach the cap from the stem. The former is cut into fine slices and arranged fan-style on a place, sprinkled with extra-virgin olive oil, pepper and a few flakes of extra-aged Parmigiano Reggiano and voila, an excellent antipasto. Once they have been carefully cleaned and coarsely cut, the stems can be used to prepare a white or red sauce for topping Tagliatelle Barilla, adding a few slices of the cap, if you wish (the less attractive, broken pieces) in order to further enhance the flavor. Garlic and parsley go very nicely with porcini, and all mushrooms in general, as long as you don't over do it, eclipsing their delicate natural flavor. But the ideas don't finish here, because porcini are equally splendid and delicious in fried preparations, in stewed dishes (perhaps with polenta) or as an ingredient in tasty sauces and besciamella preparations.
And as a food fit for a king, they require a great wine, although not necessarily a white one. For the antipasto suggested above, for example, there could be nothing better than a Collio bianco, whereas a piping dish of fried mushrooms should be served with a red wine like a Merlot or a Cabernet.
|
|
|
|
|
