Fall is officially here and, like every year, the first winter porcini are starting to emerge. For those who don’t know, there is a big difference between summer cep mushrooms and those that come with the cold weather: the former are more delicate, with an almost buttery texture, while the latter have a firmer and more flavorful flesh, perfect for adding character to fall dishes. This year, as always, they were brought to me by my father, a great “fungiatt” and a master at unearthing the best cep mushrooms the mountains have to offer.
With such beautiful cep mushrooms, I thought to myself that I could only do them justice with an appetizer that is simple but enhances every nuance. The dish plays on two textures: the raw carpaccio, which leaves the cep mushrooms all its freshness, and the sautéed ones – cut in cubes – which instead release the most intense flavors. A mix that celebrates simplicity, but with the quality touch that only such fresh and seasonal ingredients can give.
Ingredients (for 4 people)
- 3-4 cep mushrooms, including 1 nice and turgid and fresh (for raw consumption)
- Parmesan cheese to taste.
- 2 sprigs of parsley
- Maldon salt to taste.
- Pepper to taste.
- Extra virgin olive oil q.b.
Steps
Select the freshest, turgid mushrooms for raw consumption. Cut the other ones into small cubes.
Saute the diced porcini in a pan with a drizzle of extra virgin olive oil. Cook over high heat until soft but still firm. Season with salt and pepper.
Arrange the cubes of sautéed mushrooms in the bottom of the dish with the help of a pasta cup.
Using a truffle cutter, thinly slice parmesan cheese over the sautéed mushrooms, then proceed with the raw ones.
Top with a round of extra virgin olive oil, Maldon salt and pepper and a few leaves of salad sprouts.
Unlock new ideas in the kitchen
Have you ever felt that feeling of cooking the same things over and over again, never managing to bring something really surprising to the table? Fall is the perfect season to change course and experiment with new flavors and techniques. But it’s not always easy to know where to start, is it? What if you could learn how to create dishes that really surprise, using seasonal ingredients and unexpected combinations, without complicating your life? In my fall creative cooking course, I will guide you step by step to reinvent your dishes with simplicity and creativity, to bring all the magic of autumn to the table. Do you want to amaze your guests? Now is the right time to do it!
Have a look at our creative and plating cooking classes (available in italian only for now) or book a private cooking event with us for your circle of friends or as a team building event for your company.
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