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Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

Alessi cuisine

 

 
 

Thickly sliced toasted bread with porcini mushrooms - For 4 people

  • 30 grams dry "porcini" mushrooms
  • 300 grams fresh or frozen "porcini" mushrooms cut into pieces
  • the leaves of 5-6 twigs of calamint (Satureia calamintha)
  • 3 gloves of peeled garlic
  • 60 grams butter
  • ½ spoon white flour
  • 1 stock cube for "porcini" mushrooms
  • 1 bunch of parsley leaves
  • 1 spoon of concentrated tomato puree
  • salt and pepper
In a blender, blend well 4 ladlesful of warm water with the garlic and calamint, Pour all into a soup tureen add the dry mushrooms, and leave to soak for at least 1 hour.
After which drain and squeeze, retaining 2 ladlesful of their water, heat it a little then tip into the blender with the parsley, flour, 30grm of butter and the stock cube, blend until fully homogenised.
Tip into a small pan and cook for 5 minutes over a medium heat stirring continuously so that nothing sticks.
Again to the blender, put in the soaked dried mushrooms with their remaining water, the concentrated tomato and a pinch of pepper, then blend well until all has dissolved and homogenised.
Tip this into the pan where the preceding blend is simmering, stir and mix well, boil for 10 minutes.
At that time add the fresh "porconi", again stir and mix well cook for a further 10 minutes stirring often.
Taste, adjust seasoning and remove from heat.
When it has cooled a little add the remaining 30grm butter allow to dissolve and mix well with all the rest, then spread this hot mixture generously over thickly sliced just toasted bread and serve very hot as an antipasto ( but also with larger portions as a first course).

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati

 
 
 
   
 
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