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In this case the aroma typical of the hat of porcino can be integrated and correct (enriched) with a pasta of stem and mixed mushrooms (meadows or colombine), sweet parmesan cheese of mountain, egg, scratched bread, garlic, parsley and pepper (tied from a walnut of butter or from a thread of oil) that is put on the upside-down imenio. To the place of the pasta can add toward the cooking a slice of caciotta cheese. The cooking was always on leaves of chestnut tree. |
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