Di:
Pulire i funghi, raschiare delicatamente per eliminare la terra, passare con un panno umido e tagliare a fette non molto sottili.
Far scaldare l'olio in un tegame, mettere i funghi con tre spicchi di aglio, un rametto di rosmarino, 4 grani interi di pepe e far saltare in padella per 2-3 minuti a fiamma media.
Bagnare prima con il vino bianco secco poi con il succo di limone, far evaporare, abbassare la fiamma e continuare la cottura per 20 minuti.
Se si asciugano troppo aggiungere del brodo vegetale.
Far raffreddare in una terrina e servire.
Porcini all'Ambrosiana
Pentole volanti 01.09.2022, 16:50
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