Tagliolini with diced amberjack and Porcini mushrooms
PORCINI MUSHROOMS IN CAMPANIA?
The belief that Campania is not a fertile ground for the growth of Porcino mushroom, the most noble fungus, is wrong! The Porcino mushroom (Boletus edulis) grows in elective habitat in forested air with chestnut of Campania that is on the list of Italian regions where the cultivation of fruit chestnut takes on greater importance, both in terms of numbers for preciousness. Noteworthy, is the Porcino mushroom of the Roccamonfina volcano that can be found, not surprisingly, among the chestnut trees lining the ancient calderas of Caserta. The ingenuity of “Campania” has been able to adapt the features of this valuable product to local products with unique combinations, which are signed by each individual restaurant owner. The chef of “Zi Carmela” paying its respects to the renowned original bell with a plate, absolutely out of the box, can mix sea and land in one flavor idyll.
Ingredienti:
+ 200gr Amberjack
+ a clove of garlic
+ 100ml Of olive oil
+ 300gr Porcini mushrooms
+ 3 Pachino tomatoes
+ 300gr Tagliolini
+ parsley
+ Salt and Pepper
Directions:
Cut the Amberjack and mushrooms, diced, cut Pachino tomatoes removing the seeds. In a pan (diameter 28) pour 100ml of olive oil, add the diced porcini mushrooms and Amberjack and a clove of garlic, sauté everything and sprinkle with a dash of dry white wine. Cook for 4 minutes and turn off. Drop the dough when the Tagliolini are al dente into the pan containing the previously prepared sauce, while adding a dash of cooking water. Sauté the tagliolini in the pan, add salt and pepper (optional), in order to adorn the plate with raw tomatoes and sprinkle with chopped parsley.
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