New caps (turgid) of boletus mushrooms,
(Capelle giovani - turgide - di funghi porcini
- 4 caps of boletus mushrooms of 200 grams each
- olive oil
- peanut oil
- 4 garlic cloves
- the small leaves of a small bunch of calamint
- 4-5 branches of parsley
- salt and pepper
|Separate the caps form the stalks, cutting them about 2 centimetres
under their join (use the stalks as over mentioned). Rub them carefully
over their convex part with a humid cloth and clean the underneath part
from any impurities, but without washing them. Take a blender and put 5
or 6 spoons of the two types of oil (as mentioned above in the ingredients)
together with: garlic cloves, calamint, rosemary, parsley and a pinch of
salt and pepper. Mix very well until you will obtain a sort of aromatic
oil, put in a small food container and use it afterwards to oil the caps
while they are grilling.
At the right time warm up the grill very well, lay down with care the caps
on the concave part (the part of the gills), let them sizzle for 2-3 minutes,
salting and oiling with the aromatic oil, previously prepared, the convex
part, that means the part with the skin.
With a spatula remove and turn with care the caps (they should not break),
salting and oiling the already grilled part; brown once again for 2-3 minutes.
Turn another time, let grill for 3-4 minutes more, then turn once again
and cook also this part for 3-4 minutes, salting a little bit but peppering
generously. Take out from the grill and serve very hot.