While I am sad to say goodbye to summer (actually its the prosciutto and fig sandwiches I will really miss), I am so glad it is nearly fall because things like porcini fritti (fried porcini mushrooms) are possible!
How to make them:
Servings:2
500 grams of funghi porcini (boletus edili)
1 cup fine breadcrumbs
1/2 cup buckwheat flour (grano saraceno to us in Italy)
2 eggs
a splash of milk
peanut oil
salt
Clean the porcini and cut into pieces a bit larger than bite size.
Beat the eggs, add milk and a dash of salt. Mix well.
In a separate bowl mix the breadcrumbs and buckwheat.
Fill a pan with peanut oil and heat.
Dip the porcini in the egg and milk batter, then in the breadcrumbs and buckwheat, and place in the oil until golden brown (see photo above). Remove from the oil and drain on paper. Give them another dash of salt and serve.
Categories: Food & Wine
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September 9th, 2008 at 6:20 pm[...] is my favorite time of year for many reasons (see fried porcini entry) and among them are the numerous sagre (food festivals) that celebrate typical autumn produces and [...]
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Where or where do you find these delicious creations?
September 7th, 2008 at 5:12 pmRistorante La Stazione in Santo Stefano Belbo (Piedmont). I ate them one year ago to the day of the post:) I saw lots of mushrooms in the testaccio market yesterday and might have to deep fry some for our dinner with carlos later this month!!!
September 7th, 2008 at 5:14 pmI want those.
September 9th, 2008 at 10:52 amYou can make them (or I will next week). I added the recipe so if you are feeling inspired, you can try it out!
September 9th, 2008 at 5:30 pmOh my God I’m going to try this – sounds FANTASTIC!
September 10th, 2008 at 11:08 pmIt is the best thing on earth. Then again, I say that about everything that is deep fried:)
September 10th, 2008 at 11:10 pm