The arrival of the first storms that herald the end of the summer holiday, causing the fan Gourmet for a Spasmodic wander the markets and shops for fruit and vegetables, is in fact the autumn time of year - the other but less important is the month of June - where you can find on the market the precious mushrooms .
Put aside for a moment the parochial discourses, for which we are famous Tuscan and that lead us to say that the oil produced in our field is always better than the next, that ' grapes patiently breed is by far the sweetest and most delicious, and then try to make a small summary on the areas of origin of the pig and their characteristics more salient.
I do not take into account the mushrooms imported from mostly from Romania, Croatia, Slovenia and even Morocco, not just a matter of intrinsic quality but also for the fact that that product comes from our old and stressed out from long trip and put aside even those who are born in regions other than Tuscany because barely enough to meet local demand, we can safely say that the best mushrooms among those available in the pews of our markets are the ones that come to us, though not necessarily in this 'order, from your friend, from the Abetone, the Casentino and Mugello.
porcini from chestnut are, in my opinion the best. The undergrowth
chestnut can be full of moss, ferns, heather, and sometimes is the habitat suitable for all 4 species of Boleti we call mushrooms, you can find the early Boletus pinophilus in May and June, the Boletus aestivalis in June, then in succession Boletus edulis and Boletus aereus, which are in the best mushrooms from a sensory point of view, provided they are consumed quickly because of lower amounts than those of beech and spruce.
The use of mushroom that can be done in the kitchen is the most diverse.
Personally I love them fried, lightly bathed in a fairly liquid batter made of water and wheat flour, and then just past the corn meal before being immersed in oil steaming, or coarsely chopped in pieces and then fried with oil, garlic and calamint.
The recipe, however, in my opinion, you taste the pig in the best way, those who do not ever give up even when the fungi are few available, is the one that follows.
MUSHROOM SOUP
Ingredients for 4 servings: 500 grams of mushrooms
healthy and hard.
1 liter of vegetable broth 2 cloves garlic 1 bunch
calamint
4 slices of homemade bread
half cup of oil extra virgin olive oil (the one in your field!)
Parmigiano Reggiano cheese Salt and pepper to taste
mushrooms are cleaned using a boxcutter first to remove stem from the excess soil and vegetation and then continuing with a cloth soaked in water and then wrung out.
Cut the chapels and stems sliced \u200b\u200bthin enough, the first half of their length, and then sliced, skips all the oil where we place before a crushed clove of garlic still in their skins and a sprig of calamint; you cook - to 4 / 5 minutes by skipping regularly - and season with salt and pepper.
Transfer all into the pot where we prepared our vegetable broth and let cook for 5 / 6 minutes.
Remove from heat and let rest for a few minutes.
Serve the soup in bowls of where we place the slices of bread and then toasted with garlic and bring to the table after they garnish with Parmesan and a drizzle of olive oil, a few leaves of calamint and freshly ground pepper.
Put aside for a moment the parochial discourses, for which we are famous Tuscan and that lead us to say that the oil produced in our field is always better than the next, that ' grapes patiently breed is by far the sweetest and most delicious, and then try to make a small summary on the areas of origin of the pig and their characteristics more salient.
I do not take into account the mushrooms imported from mostly from Romania, Croatia, Slovenia and even Morocco, not just a matter of intrinsic quality but also for the fact that that product comes from our old and stressed out from long trip and put aside even those who are born in regions other than Tuscany because barely enough to meet local demand, we can safely say that the best mushrooms among those available in the pews of our markets are the ones that come to us, though not necessarily in this 'order, from your friend, from the Abetone, the Casentino and Mugello.
porcini from chestnut are, in my opinion the best. The undergrowth
chestnut can be full of moss, ferns, heather, and sometimes is the habitat suitable for all 4 species of Boleti we call mushrooms, you can find the early Boletus pinophilus in May and June, the Boletus aestivalis in June, then in succession Boletus edulis and Boletus aereus, which are in the best mushrooms from a sensory point of view, provided they are consumed quickly because of lower amounts than those of beech and spruce.
The use of mushroom that can be done in the kitchen is the most diverse.
Personally I love them fried, lightly bathed in a fairly liquid batter made of water and wheat flour, and then just past the corn meal before being immersed in oil steaming, or coarsely chopped in pieces and then fried with oil, garlic and calamint.
The recipe, however, in my opinion, you taste the pig in the best way, those who do not ever give up even when the fungi are few available, is the one that follows.
MUSHROOM SOUP
Ingredients for 4 servings: 500 grams of mushrooms
healthy and hard.
1 liter of vegetable broth 2 cloves garlic 1 bunch
calamint
4 slices of homemade bread
half cup of oil extra virgin olive oil (the one in your field!)
Parmigiano Reggiano cheese Salt and pepper to taste
mushrooms are cleaned using a boxcutter first to remove stem from the excess soil and vegetation and then continuing with a cloth soaked in water and then wrung out.
Cut the chapels and stems sliced \u200b\u200bthin enough, the first half of their length, and then sliced, skips all the oil where we place before a crushed clove of garlic still in their skins and a sprig of calamint; you cook - to 4 / 5 minutes by skipping regularly - and season with salt and pepper.
Transfer all into the pot where we prepared our vegetable broth and let cook for 5 / 6 minutes.
Remove from heat and let rest for a few minutes.
Serve the soup in bowls of where we place the slices of bread and then toasted with garlic and bring to the table after they garnish with Parmesan and a drizzle of olive oil, a few leaves of calamint and freshly ground pepper.
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