VENERE RICE WITH CHANTERELLE MUSHROOMS WITH THYME ON HEAD DÌ PORCINO ROAST

by Thursday, October 16, 2014

Here's another recipe of Edition 2014 Cocofungo event. This is the restaurant da Celeste. You throat but don't want to cook at home? Cocofungo continues until 31 October!

VENERE RICE WITH CHANTERELLE MUSHROOMS WITH THYME ON HEAD DÌ PORCINO ROAST

DOSES FOR 6 PEOPLE
GR RICE . 300
SMALL CHANTERELLES CLEANED GR. 200
GARLIC N° 01 MEDIUM WEDGE
CHOPPED PARSLEY GR. 50
LIGHT OLIVE OIL DAY Q. B.
FRESH THYME NO. 01 SPRIG
PORCINI NO. 06 OPEN ADULT
POTATO GR. 150
SALT Q. B.
PEPE Q. B.
PROCEEDINGS:
Rinse porcini well one by one, then divide the heads from necks, the latter are cut slim
gills.
n a pan put the oil with a little garlic and parsley, Brown slowly, Add the heads and
even the thin-cut handles, Salt, pepper and cover to 5 minutes ; then turn the heads with above and
pass for other 10 minutes. Then remove from the oven, they separate the heads from cooking, and
Add the potatoes cut into small cubes, half a liter of vegetable stock and simmer
up to cooking of potatoes, must be almost a velvety.
The chanterelle mushrooms cleaned and washed well cook covered with oil , chopped garlic and parsley, so wither
fast and stays all their water.
The rice is cooked in salted water, It takes about 40 minutes, in this case the down after 30
minutes and mix with chanterelles, leave to cook for 7 minutes, so it absorbs the scent and taste,
conclude with the chopped fresh thyme and leaving cool , Finally fill the molds and
rest.
Serve in a dish for the porcine head well above the hot rice passed flan
oven for 5 minutes , Add a few tablespoons of porcini and potatoes stew , serve with seal
a sprig of thyme.

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