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Porcini Trifolati - Cooking with Enrica Rocca
This recipe has been made during the Full Day Cooking Class of Enrica Rocca, in Venice. To know more read the post related to this Fede's adventure!
Ingredients- 800g of porcini mushrooms - 2 garlic cloves, mashed - italian parsley, chopped - salt and pepper - olive oil
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Choose the best porcini you can find at your farmer's market. Clean the porcini: mushrooms and water don't get well together, the mushrooms are like sponges and if you clean them under water they will absorbe it all. So first step is to gride out the soil with a knife, them clean them also with a paper towel. |
Slice the porcini and set aside. |
Mash 2 garlic cloves and chop the parsley. Saute both with some olive oil in a pan. |
Add the porcini and stir them until cooked. Adjust with salt and pepper. Serve warm. |
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