Terra di Toscana www.terraditoscana.com

Funga

(Ditole)

"Ramaria aurea".

This big mushroom has a good flavour even if a bit callous. Scald it in some salted water and then make it cool down; cut it in some slices about half centimetre thick, dip them in flour and fry them in very hot oil. It is possible to eat this mushroom in oil as a hors d'oeuvre, so that the following recipe should be used: brown the mushroom in water, salt, vinegar and garlic cloves.

Put it in a jar with some garlic, whole pepper and a laurel leaf and cover the foodstuff with abundant olive oil.

Text Tebaldo Lorini
Translated by Gianna Toni


Terraditoscana © Polimedia - All rights reserved
Press registration n. 5528 10/11/2006 - Editor Polimedia - P.IVA 06790950486