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Alessi cuisine
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Mess of Porcini mushrooms and
potatoes
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- About 700 grams of sliced or largely chopped porcini mushrooms passed
under a trickle of water and dried
- 800 grams of large potatoes cut as finely as possible into large
slices
- 30 grams of dried porcini mushrooms
- the leaves of ten stalks of calamint or field balm
- 4 garlic cloves
- 200 grams of thick tomato juice
- ½ spoon porcini mushroom stock granules
- 1 porcini mushroom stock cube
- 50 grams of butter
- ½ spoon of white flour
- olive oil
- finely grated bread crumbs
- salt and pepper
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In a small pan put ¾ litre of water and the stock
cube boil for 2 minutes then put in the dried mushrooms, take of heat and
allow them to re-hydrate for 10 minutes, then put in the blender (having
previously set aside a ladle of stock to finish the mess) with
the calamint, half the butter, the garlic, the granules, and the flour,
blend until very liquid and with an intense aroma of mushroom and calamint.
Take an oven tray big enough to take two layers each of mushrooms and potatoes.
Oil the pan well and moisten with a few spoons of the blended ingredients.
Layer the potatoes evenly, season and moisten with the blend, the next layer
is of mushrooms again moistened with the blend add a further layer of potatoes
in orderly fashion, lightly season cover with the tomato juice, then add
the remaining mushrooms and remaining blend. Evenly pour over the stock
previously put aside and heavily dust with breadcrumbs, dot with the remaining
butter and place in oven (if using gas make sure not to rest on the bottom
of the oven) at moderate heat 160° for 35-40 minutes. Serve as main
dish. |
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