Tocco di Funghi from Recipes from Paradise: Life and Food on the Italian Riviera by Fred Plotkin
With its incomparable cache of wild mushrooms, Liguria can indulge itself in this sauce, which people in other places would consider a luxury. Therefore, many p
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 2 teaspoons/5 g pinoli (optional)
- 1 small sprig fresh rosemary
- 1 tablespoon/7 g unsalted butter
- 4 tablespoons/60 ml Ligurian extravirgin olive oil
- 1 pinch fine sea salt
- 2 tablespoons/30 ml dry white wine
- 2 sprigs Italian (flat) parsley, minced
- 1 dash freshly ground black pepper
- 1 pound/450 grams fresh funghi porcini, or 12 ounces/350 g cultivated mushrooms in combination with 4 ounces/110 g dried funghi porcini
- 1 clove garlic, with the green heart removed, minced
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Sugo ai Funghi
cooking-vacations.com
Risotto con Funghi from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness
app.ckbk.com
Risotto ai Funghi Porcini (Porcini Mushroom Risotto) | Italian Recipes
italyabroad.com
Risotto ai Funghi Porcini
ovensource.com
Sugo di Carciofi from Recipes from Paradise: Life and Food on the Italian Riviera by Fred Plotkin
app.ckbk.com
Rotollo di Funghi from Great British Chefs 2 by Rose Gray
app.ckbk.com
Risotto ai Funghi Porcini
cooking-vacations.com
Polenta con Funghi
ovensource.com