Recipes of Amiata
(edited by Giovanna
corn flour, edible boletus, mixed mushrooms (with some bits of
ordinale-mushroom) onion, olive-oil, garlic, parsley, white-wine,
a pan to make a fried mixture of beautiful onion thin cutted,
parsley and two
of garlic in extravirgin olive-oil; to make golden the onion at
low fire and
add the mushrooms, cutted to bits, to salt how it is enough.
When the water of
mushrooms will have evaporated to add a glass of white wine and,
to add few peeled tomatoes. to complete the cooking with a pinch
a pot to put the water rightly salted for the polenta; before
the boiling to pour
corn-flour mixing well so that no clots form. At half cooking to
add half glass of extravirgin olive-oil going on to mix for a
total of forty minutes.
serve the mushrooms with the very hot polenta.
Ingredients: dry bread, vinegar, olive-oil,
cucumbers, yellow and green peppers,fresh tomatoes, salad, onion,
capers, fresh pecorino cheese, tunny-fish in oil, würstel, salt.
To grate the dry bread and to put it in little water and vinegar.
a terrine to cut into small slices the cucumbers, the peppers,
the tomatoes and the salad, to add the onion thinly minced, the
fresh pecorino cut into small cubes, the tunny-fish crumbled,
the capers and the würstel cut into slices. To wring the soaked
bread and to put it into the terrine, mixing very well wish
extravirgin olive-oil, salt and vinegar if it is necessary. The
Panzanella must be prepared, if possible, the evening before for
the day after, allowing it become tasty in a cool but not cold