A Meal Of Boletes, Modena Style Recipe - Cooking Index
A Meal Of Boletes, Modena Style Recipe - Cooking Index
Two to three Boletus edulis, weighing about 1 1/2 to 2 pounds total, are enough to provide a meal for four people. The caps are sliced and then deep-fried for an appetizer, and the stems are chopped, sauteed with shallots and cream, and made into a sauce to serve over tagliarini.
Type: Vegetables| Deep Fried Boletes | ||
| 2 | Young cèpe (Boletus) caps - (to 3) | |
| Flour - as needed | ||
| Oil - for deep-frying | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Lemon - cut into wedges | |
| Tagliarini Al Porcini | ||
| 2 tablespoons | 30ml | Chopped shallots |
| Chopped cepe (Boletus) stems - from above | ||
| 5 tablespoons | 75ml | Butter |
| Juice of 1/2 lemon | ||
| 3/4 cup | 177ml | Heavy cream or half and half |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 lb | 454g / 16oz | Fresh tagliarini |
| Freshly-grated Romano or Parmesan cheese |
Deep-Fried Boletes: Remove the stems from the mushrooms and reserve. Cut the mushrooms into 1/2-inch slices and dip them in flour. Deep-fry at 375 degrees until golden brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper and serve with lemon wedges.
Tagliarini al Porcini: In a saute pan or skillet, saute the shallots and chopped stems in butter until hazel colored. Add the lemon juice. Add the cream, salt, and pepper and cook at a very low temperature for about 10 minutes, stirring gently.
Cook the pasta in a large amount of boiling salted water until al dente and drain.
Pour the sauce over the pasta in a serving bowl. Generously sprinkle the cheese on top.
Source:
""Wild About Mushrooms" by Louise Freedman"
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