Wednesday, November 10, 2010

My Nys Licence Has Temp Visitor Expiry

BOLETUS


dried porcini WHOLE
In August I was in Borgotaro for fungi, as described in an old post, and the next day I prepared a nice dinner with friends , wanting to show what they were eating I chose to keep intact one of the best examples, and I must say that I have received many compliments.




The next day, I was going to use it for a risotto, its size, it gave the opportunity for a portion of stem 7 cm, height 15 cm with the hat of 9 cm, weight , 80 grams, healthy and young, with the tubules still white and almost velvety and intense.
Only the day after other friends have asked me to show it, and then I left it in the refrigerator for some time yet, making him slightly dehydrated.
forgotten about him ... the pig being perfect and not buggy continued its drying, to a certain point I decided to remove from the refrigerator and leave it outside, to prevent moisture it could rot.
After a month was dry and freeze-dried!






So I decided to soak it in cold water, but to my disappointment I noticed that volume did not increase as expected.
The pig, it is best to keep it bother him cut into slices no more than 5/8millimetri thick, possibly on networks that allow him to breathe, and turn every 4 / 5 hours. In
more advice to use them in risotto than in the fresh egg noodles ...





Only
"Boriette" ( Marasmius oreades ) , shooting and have the same look natural when you collect as you can see in this picture!












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Posted by admin at 8:10 AM

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