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Edible boletus fried in batter "al funghetto".

(Funghi porcini fritti in pastella al funghetto)

  • 500 grams of boletus
  • olive oil
  • sunflower oil
  • castor maize flour
  • a mixture of:
    30 grams of dried boletus reconstituted for 30 minutes in a big spoon of hot water
    1 garlic clove
    a spoon of boletus broth granular stuff
    3 yokes (leave apart the egg white)
    the leaves of 4-5 small branches of "nepitella"
    a spoon of white flour
    a pinch of salt
    a glass of hot white wine
With a small knife clean the stems of boletus (first of all separate the stems from the superior part of the mushroom which is called "cappella" by cutting them immediately under their linking part) from roots, earth, leaves and so on... and then, with a damp cloth, clean them very well one more time.
Clean also the upper parts of boletus with a damp cloth, without washing them. Then cut them, together with the stems, in quite thick slices, along their entire length, and position them on a cloth.
Take the blender and mix all the ingredients mentioned above under the voice "mixture" until you have a neat and not thick mixture. Then take an iron frying pan, pour abundant oil (half olive oil and half sunflower oil), make it warm very well (but do not let it burn); dip the slices of boletus in the maize flour and then quickly in the batter and after this action put them in the pan in order to fry them.
Fry them over a brisk heat for about 4 minutes for each side, then drain them and put them for a while over some blotting paper (it is not necessary to salt them because of the batter). then serve them together with the famous Tuscany bread which is not salted and for this reason it represents the logical support for very tasty courses, like the one we have presented in this recipe...
The main characteristic of the Tuscany cooking is represented by marked and intense tastes and flavors, furthermore it is very usual, according to a country tradition, to eat very often bread during lunch and dinner (but also during breakfast and daily breaks), so these two reasons explain why the Tuscany bread is not salted.

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


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