Conserva of Spring Porcini, Fresh Ricotta and Braised Garlic Scapes
Chef Michael Tusk, of San Francisco's Quince Restaurant, celebrates the tastes of summer with this canape of fresh porcini and garlic scapes conserva mixed with creamy ricotta.
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Cooking tools:
- Stovetop steamer
- Grill
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
Ingredients
- 3 lb. fresh porcini mushrooms, cleaned and sliced ¼ inch thick
- 1 lb. garlic scapes, sliced on bias thinly
- 1⁄2 lb. thinly sliced shallots
- 2 sprigs summer savory
- 2 cups extra-virgin olive oil
- 1 cup white wine
- 1 cup vegetable broth
- Sea salt
- Cracked black pepper
- 2 cups fresh ricotta
- 1 loaf country bread
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