Frittura di Funghi Porcini
Italicious is starting its third year, very exciting stuff, but it is making me feel like time is moving a little too quickly. My daughter is 9 months old today and I have been writing this food blog for two full years today, all of it seems like it began yesterday. This anniversary signifies that we are getting close to two years since we left Italy, which is uncanny. I still feel like a new arrival in Charleston, not someone who has lived in two different parts of the city, and now knows how to get around, it means that this is actually home, not a city that I am residing in for the time being. Having a baby makes life seem a little more permanent.
Maybe now that I can paste links to my posts from two years ago, I can start thinking about a cookbook…maybe. I have a few ideas up my sleeve, I just don’t know where I am going to find the time to sit down and concentrate on real writing, not on frivolous blogging where a few grammatical mistakes or spelling errors can be overlooked. It’s a good idea, I just need to follow up on it.
We’ll think about that later and focus our attention on the last recipe from our trip to Italy, revisiting those gorgeous porcinis. I bet the talk in the piazzas has died down by now, they’ve been making their appearance for weeks now, and even though I know that people aren’t getting sick of them, they never will, the novelty and excitement has worn off. Then again, who knows, the piazzas may still be abuzz with porcini talk.
My mother-in-law fried these bad boys, and though they were delicious, this is not my favorite way to enjoy a mushroom. I love them trifolati, in a risotto and my favorite is over fresh tagliolini at L’Osteria Abbruzzese in our old neighborhood in Rome. I would order this pasta every time we went there, even in the off season.
We brought a bunch of dried porcinis back with us and are just waiting for the weather to cool off enough to make something with them, it’s been in the mid-80’s this week and in the 70’s today, so maybe sooner than I thought.
adapted from The Silver Spoon
- vegetable oil, for deep frying
- all-purpose flour, for dusting
- finely ground breadcrumbs
- 1 lb 5 ounces porcini, chopped
- 1 egg, lightly beaten (I think you may need a few more)
Heat the oil in a large pan. Meanwhile, put the flour in a plastic bad, add the porcini, in batches, and shake to coat, then remove the porcini and dip them in the beaten egg. The Silver Spoon does not add this step, but my mother-in-law coated them with breadcrumbs before frying. Deep-fry, in batches in the hot oil until golden brown. Remove with a slotted spatula, drain on paper towels and transfer to a warm serving dish. Sprinkle with salt and serve immediately.
Two Years Ago: Cuttlefish over Spaghetti with a Tomato – Olive sauce