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Spaghetti with porcini mushrooms soup



Still mushrooms, quick and easy recipe that brings out the maximum flavor. I personally prefer them spaghetti with mushrooms in white .... without the tomato.

Sauté in a pan with garlic, oil and chilli, soon begins to smell, add the mushrooms into small pieces and let go until they are soft but still al dente (I like a little inter HQ), the mushrooms cook quickly, it takes 5 , 10 min or so. Finally, add parsley and season with salt and let them jump another minute. In the meantime you have cooked the pasta, remove al dente and transfer it into the mushroom pan, sauté 1 to 2 minutes and the dish is ready! mmmm, the sughino formed is strabuono!

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I realize that the mushroom season is almost over and I posted about a few recipes ... one for the truth: (My dad is a
fungaiolo born in these times and almost went to mushrooms every day. Me and my mom have them cooked all the way ..... fried, roasted, with the polenta and so on and so forth. But what I propose today is a recipe a bit different from usual, so delicate and so good, it's worth to try!

Ingredients: (serves 4)

• porcini mushrooms (the amount is optional but the more you make and has lots more ....)
• 2 or 1 small onion 3 cloves of garlic
• lempitella (if there is good otherwise it does not matter, this time I had not)
• cream 1 package
• 2 egg yolks
  
• parsley, salt, pepper, Oil
• vegetable broth in a saucepan
  

do brown the garlic and onion made for the purpose, must not turn yellow even just begin to smell the mushrooms are added immediately made into small pieces. Let them cook until they become Morbidini, then add the vegetable broth. I'm going to be about 400 ml eye, more or less the amount that is enough for 4 people.
Add a little tomato puree to color. Look if it needs salt, place the chilli, a little lempitella Ciuffina and parsley. cook about 1 / 2. Intact, beat 2 egg yolks and half past the 'now add them quickly without making them curdle. Add about 3 / 4 package of cream. Stir and cook another few minutes. Roast the slices of stale bread, cut into squares and serve with hot soup and some grated Parmesan.

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coffee parfait


This time I'll wait for you ..... a spoon .... just too good!!







very successful recipe taken from the number of salt and pepper in September last year. I fell in love as soon as I saw it and I advise you to try it because it's easy and quick to do.

Ingredients:

• 500 ml fresh cream 2 egg
• a tube of 170 ml of condensed milk (condensed milk)
  
• instant coffee (please, do not use 4 teaspoons of espresso, but freeze-dried and dissolved in the cream as you will read later )
  

Heat 4 tablespoons of cream in a saucepan, add 4 teaspoons of instant coffee and stir quickly so that it melts immediately. Peel the egg yolks in a bowl, add the condensed milk and beat until you have obtained a a cream white and foamy. At this point add the cream and whisk in coffee diluted to obtain a smooth cream. Whip the remaining cream until Snow will have a very firm, then stir in the cream to the prepared coffee, little by little, stirring gently from bottom to top not to remove the cream.
The cream should be montatissima and the final result because the well must be able parfait this

Line a loaf pan and line with plastic wrap, leaving overhang a little food, the mixture rovesciatevi , level well (do not laciato as you see in the photo) and place in freezer for at least 6 hours. Just before serving, helping turn it over on a plate with plastic wrap, slice and garnish with powdered cocoa, grains small coffee and meringues (which I did not!). If you eat it the next day you will see that when you remove from the freezer will be tough, so you might remove at least 1 / 2 before serving.
Hello, you next time!

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This side dish, but definitely a little light that you will repay the taste, I believe it has origins in Naples. is good hot, warm and even cold, just the sauce for the bread to make foot! Around the blogs I've seen it several times to propose, I decided I also propose it .... it is not difficult, just fry the eggplant and make a good tomato sauce.

Doses then you decide, based on what they want to do.

Cut the eggplant into small pieces (they look like so many mushrooms and that is why we call these "mushroom") and fry in hot oil. Lay on paper towels to absorb excess oil. Meanwhile prepare the tomato sauce in a pan put a nice spin oil, garlic, chilli, tomatoes, peeled, cut into pieces and begin to cook. Season with salt, put so much basil and cook, must be a not too pomarolina withdrawn. Add the eggplant and sauté for 5-10 minutes until everything is well blended and flavored.