John Myers
Funghi freschi di u boscu in salsa di crema cù gnocchi di pane fatti in casa
I funghi freschi di u boscu perfetti in salsa di crema cù pani fatti in casa ricetta cù una foto è struzzioni simplici step-by-step.
- 1 kg Funghi di boscu freschi è puliti, p.e. Cappucci rossi, boletus, funghi di betula
- 40 gassu
- 2 Chopped onions
- 200 ml di brodo di carne casanu
- Per i VEGETARIANI : brou vegetale
- 1 tazza di crema
- 125 ml di vinu biancu seccu
- Salt
- Pimenta
- Carvi macinati
- 1 mazzulu di prezzemolo tritatu finamente
- Preparation: “Wife” send the husband early in the morning (it has just got really light), but if possible after having a good breakfast, into the forest to “buy” mushrooms! Until the husband comes home, you can read the newspaper in peace (so YOU can read the sports section with peace of mind!) And then put it ready for men so that he can read what is going on in the world is ! When the “mushroom seeker” comes home, do not forget to praise him profusely for his find, no matter how big (or small) the harvest was! First of all, I gave my husband a back massage to relieve the back pain he had suffered from bending over (the “arms”) !!! :-))) His yield was impressive as you can see in the picture! Now it’s time to cook the pilgrimage!
- Preparazione 2: Pulite i funghi da a terra grossa cù a spazzola di funghi, spolverate cù farina (CHU IMPEDA CHE I FUNGHI SOSTANU ITStbspF CON L'ACQUA) è sciacquate assai brevemente cù acqua !!! PAPPA A SECCA !!! In casu di necessariu, tagliate o sguassate e zoni di vermi nantu à una grande zona. Tagliate e zone sgusciate.
- Tagliate i funghi in fette o pezzi, tagliate e cipolle è fritte i dui inseme in burro. Deglaze with beef stock or vegetable stock (made in casa o compru ready-made), crema è vinu biancu è staghjunate cù pepite, salinu è carvi!
- Prima di serve, aghjunghje u prezzemolo frescu picatu, disposte nantu à i platti cù gnocchi di pani fatti in casa (vede u mo libru di cucina) è dopu BON APPETITE !!!
- Tip 5: Mushrooms shouldn’t be washed, but when I prepare forest mushrooms, I dust the cleaned, uncut “treasures” with flour and toss them briefly in cold water. The flour removes any remaining soil and other dirt from the mushroom and I don’t have to worry about whether the mushrooms that I and my family are currently eating may have been contaminated with faeces from animals! After rinsing, pat the mushrooms dry with a kitchen towel and the mushroom dish can be conjured up.
