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THE "GNOCCHI MESCI"
Ingredients: 0,66 pounds of flour, 0,22 pounds of chestnut flour, two glasses of lukewarm water, salt. Sift both the flours on a pastry board; then form a sort of fountain and pour the lukewarm water and the salt in the centre. Mix with energy; then, with a matterello, draw a thin sheet of pastry and cut it in order to obtain some small pieces ( some small “lasagne” of about 2 inches of side). Cook in some salted boiling water for 5 minutes. It is suitable to add to the cooking water some oil so that the “lasagne” don’t stick together. Serve up hot seasoning with abundant oil and Parmesan cheese.
POTATOES AND MUSHROOMS
Ingredients: six big potatoes, 1,10 pounds of fresh “porcini” mushrooms, one clove of garlic, some oil to fry. Peel, wash and slice the potatoes; then, pour them into abundant hot oil together with the garlic; let them cook for about ten minutes, then add the cleaned and coarsely cut mushrooms. Mix and cover the frying pan with a lid. When the mushrooms have lost their water, uncover and end the cooking. This is an excellent and smelling side dish that, according to the tradition, should be cooked into the “testi”, under the embers, using a smaller quantity of oil.
Ingredients: 0,66 pounds of flour, 0,22 pounds of chestnut flour, two glasses of lukewarm water, salt. Sift both the flours on a pastry board; then form a sort of fountain and pour the lukewarm water and the salt in the centre. Mix with energy; then, with a matterello, draw a thin sheet of pastry and cut it in order to obtain some small pieces ( some small “lasagne” of about 2 inches of side). Cook in some salted boiling water for 5 minutes. It is suitable to add to the cooking water some oil so that the “lasagne” don’t stick together. Serve up hot seasoning with abundant oil and Parmesan cheese.
POTATOES AND MUSHROOMS
Ingredients: six big potatoes, 1,10 pounds of fresh “porcini” mushrooms, one clove of garlic, some oil to fry. Peel, wash and slice the potatoes; then, pour them into abundant hot oil together with the garlic; let them cook for about ten minutes, then add the cleaned and coarsely cut mushrooms. Mix and cover the frying pan with a lid. When the mushrooms have lost their water, uncover and end the cooking. This is an excellent and smelling side dish that, according to the tradition, should be cooked into the “testi”, under the embers, using a smaller quantity of oil.
RICE CAKE
Ingredients: 0,66 pounds of rice, three eggs, three spoons of oil, 0,75 liters of fresh milk, 0,22 pounds of Parmesan cheese, cinnamon, salt, pepper, butter, some breadcrumbs. Pour the rice into some salted boiling water; in the middle of the cooking time strain and put it under some cold water; then move to a wide bowl, add the three beated eggs, the Parmesan cheese, the oil, the cinnamon and the milk. Salt enough. Grease a cake tin of 12 inches of diameter with some butter and spread some breadcrumbs on it; bake in a high oven (400 °F) for 30 minutes. The cake is ready when its surface becomes golden-coloured.
STUFFED MUSHROOMS
ngredients: 3,30 pounds of fresh, firm and middle-sized mushrooms ( “porcini”, royal agarics, Columbines ), 0,11 pounds of breadcrumbs, 0,11 pounds of grated Parmesan cheese, one egg, one tuft of parsley, one clove of garlic, salt, pepper, eight spoons of oil. Cut the mushrooms stalks trying to make a little hollow in their caps. Put the caps into a colander for pasta and salt them so that they lose their excess of water. Thinly mince and salt the stalks and let them lose their water as well. After about ten minutes pick up the chopped ingredients and squeeze it; then, put it into a bowl and add the egg, the grated Parmesan cheese, the pepper, the oil, the salt, the breadcrumbs and the thinly minced garlic and parsley. Mix and fill the caps; put them into a baking-pan greased with some oil and bake in a medium oven for about a hour.
Ingredients: 0,66 pounds of rice, three eggs, three spoons of oil, 0,75 liters of fresh milk, 0,22 pounds of Parmesan cheese, cinnamon, salt, pepper, butter, some breadcrumbs. Pour the rice into some salted boiling water; in the middle of the cooking time strain and put it under some cold water; then move to a wide bowl, add the three beated eggs, the Parmesan cheese, the oil, the cinnamon and the milk. Salt enough. Grease a cake tin of 12 inches of diameter with some butter and spread some breadcrumbs on it; bake in a high oven (400 °F) for 30 minutes. The cake is ready when its surface becomes golden-coloured.
STUFFED MUSHROOMS
ngredients: 3,30 pounds of fresh, firm and middle-sized mushrooms ( “porcini”, royal agarics, Columbines ), 0,11 pounds of breadcrumbs, 0,11 pounds of grated Parmesan cheese, one egg, one tuft of parsley, one clove of garlic, salt, pepper, eight spoons of oil. Cut the mushrooms stalks trying to make a little hollow in their caps. Put the caps into a colander for pasta and salt them so that they lose their excess of water. Thinly mince and salt the stalks and let them lose their water as well. After about ten minutes pick up the chopped ingredients and squeeze it; then, put it into a bowl and add the egg, the grated Parmesan cheese, the pepper, the oil, the salt, the breadcrumbs and the thinly minced garlic and parsley. Mix and fill the caps; put them into a baking-pan greased with some oil and bake in a medium oven for about a hour.