🍄 Grilled Porcini with Aromatic Emulsion | Traditional Recipe from the Rhaetian Alps
Among the most prized gifts of the forests of the Rhaetian Alps, porcini mushrooms are appreciated for their intense aroma and unmistakable flavor. Fresh, dried, or preserved in oil, they represent one of the gastronomic excellences of Valtellina. In this quick and tasty recipe, we propose grilled porcini on a piota or grill, flavored with an emulsion made of oil, aromatic herbs, and garlic 🌿🔥. A simple and genuine dish, perfect as an appetizer or side dish.
📝 Ingredients for 4 people:
- 400 g of fresh porcini caps
- 1 clove of garlic
- Fresh chopped parsley to taste
- Olive oil to taste
- Salt and pepper to taste
- Thyme serpillo (fresh or dried)
👩🍳 Preparation:
- Prepare an aromatic emulsion by mixing:
- Olive oil
- Salt and pepper
- Juice of fresh garlic
- Chopped parsley
- Thyme serpillo
- Gently clean the porcini caps with a damp cloth and do not immerse them in water.
- Quickly dip the porcini in the emulsion, so they don't absorb too much oil.
- Grill them on a hot piota or well-heated grill, cooking on both sides until golden but still meaty.
- Serve them immediately, alone or with rye bread or polenta.
📷 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
