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INGREDIENTS FOR CORNMEAL MUSH:
  • 500 g of cornmeal
  • salt

 

INGREDIENTS FOR SEASONING:
  • 12 pork ribs
  • 500 g of wild mushrooms
  • 500 g of tomato puree
  • 2 cloves of garlic
  • 1 glass of dry white wine
  • 8 tablespoons of extra virgin olive oil
  • salt
  • pepper

 

 

PREPARATION:

Prepare a normal cornmeal mush. Place a peeled garlic clove in a saucepan with a little oil; let it flavour, then add the sliced mushrooms. Add salt and let them lose excess water for 10-15 minutes. In a pan, put the remaining clove of garlic and remaining oil, let it fry and add the ribs broken in two. Leave to brown, sprinkle with wine and, when it has evaporated, add the tomato puree and mushrooms. Add salt and pepper and finish cooking. Turn out the polenta, cover with the sauce and serve.

 

Cornmeal mush with pork ribs and mushrooms is typical of the Terni area, but it is eaten all over Umbria. In the past, only wild mushrooms were used.

 

 

Courtesy of Calzetti – Mariucci Editore

INGREDIENTS:
  • 12 medium size mushroom caps
  • 2 cloves of garlic
  • 1 tuft of parsley
  • 30 g of lard
  • salt
  • pepper

 

PREPARATION:

Place the caps, well clean, on the grill. Dice finely lard, garlic and parsley, salt it, pepper it and place it on the caps, which you will cook on low heat first on one side and then on the other.

 

 

In the modern version we can use of oil instead of lard. Parsley, in some areas, is replaced with marjoram or mint. It was also used to prepare the fried mushrooms, or stew mushrooms, i.e. cooked in a pan with oil, garlic, parsley, tomato, salt and pepper.