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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

Not very stylish in appearance ..but great in substance!

Porcini mushrooms fry.

 We drove an eight hour round trip from Umbria to Abruzzo. The olive harvest was good, my parents  produced 58 liters of  EVO oil. MAMMA MIA  with all this olive oil we could probably  shower in it! Nick and I  also received a wonderful gift … 2 young  Ascolana Olive trees! This type of olive tree produces very large olives, great for stuffing. They are a real delicacy, olives filled with mince meat then covered with bread crumbs and  fried … I love them. Unfortunately  we’ll have to wait some years before the trees  start  producing ,so I’ll put that recipe on hold for now. .

 However, as usual, on the way back we stopped (in Molise) to buy Buffalo mozzarella, Scamorza cheese with truffles, Babbà and Sfogliatelle ( these last two are  very good cakes. Rum Babbà  and Sfogliatella, filo pastry filled with  ricotta cheese) … .. plus we had another short stop to buy a few Porcini mushrooms from an old man who sold them on the side of the road. So you can imagine, our car was full of good things to eat ,plus two olive trees and a dog in the back! What can I say  … not very stylish in appearance ..but great in substance! We where back home, just in time for an aperitif, so we lit the fireplace and in a few minutes I prepared the Porcini mushrooms. After all the weekends  hard work we felt a little bit hungry. So I laid out all the food from the car and we began to devour the lot. The Scamorza cheese, The Buffalo mozzarella with tomatoes , a few bruschetta with the new EVO oil and last but not least  the porcini mushrooms. Finally the Babbà and the Sfogliatella for dessert! So good, really tasty. Oh dear, I think from next week I’d better go on a diet !!!!!!

Serves 4
2 fresh porcini mushrooms
2 eggs
A sprig of parsley, finely chopped
½ garlic clove, finely chopped
½ cup bread crumbs
½ lemon
Oil for frying
How it work:
Clean and slice the mushrooms into 8 wedges. In a bowl beat eggs and add parsley and garlic. Mix well. Heat oil for frying. Dip the slices of porcini mushrooms in egg and then in bread crumbs. Fry a few at a time for a couple of minutes. With a paper towel wipe off excess oil. Serve with a pinch of salt and a dash of lemon juice.

1 comment to Not very stylish in appearance ..but great in substance!

  • ketty

    fortunato colui il quale può gustare bruschetta con olio appena uscito dal frantoio……la natura è generosa con chi la ama….

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