Portraits

Carpaccio di porcini, formaggio di Travnik, suho meso e poprskuša

Ciao!
Today I've been around in the old part of the city and on my way back home I passed trough one open market.
I was thinking..."Autumn is coming, and it's the season for porcini mushrooms...I'm wondering if they have some here"... and there you go! Fresh porcini mushrooms!
I decided to make some carpaccio out of them mainly for two reason:
1) Beatrice never had raw mushrooms before
2) That's one of the best way to taste them, (in my opinion).

On the way back home, I also stopped to buy some "suho meso" (bosnian smoked dry beef) and some Travnik cheese. It's a fresh and salty cheese, similar to the italian "quartirolo" but a bit less dry.

All this stuff went vet well with the poprskuša I made yesterday.
Poprskuša is a pie made of flour, oil, milk and salt, without yeast. Delicious with this kind of food!

So, this is how I make the Porcini's Carpaccio:

Ingredients
for 2 persons

• 3 small porcini mushrooms (about 5-6 cm tall)
• Olive Oil
• Pepper
• (optional boiled potato)
  

You have to be careful and be sure that the mushrooms are very fresh and healthy.
Clean the mushrooms without washing them with a small knife, removing all the dirt.
Use some paper towel if necessary.

Cut each mushroom in half, to be sure inside are healty without any bugs.
With a peeler start to slice them.
Create few layers of thinly sliced mushrooms, olive oil and pepper.

As an alternate version you can put some finely sliced boiled potatoes and Parmigiano flakes, but be careful because you may overlap the delicate taste of the mushrooms.

Enjoy!

p.s.
A quick technical note. I used a brand new 50mm 1.8 lens to take these pictures...I'm loving the sharpness and brightness of this baby!!

Trofie al pesto

Hello everyone!

It has been a while since the last update, I've been around a bit... I played a gig in London with Mann Friday and then I spent few days in Italy. Now I'm back in Sarajevo!

My mom gave me some of her amazing home made pesto! So I wanted to use it properly on some home made pasta of course!

The best kind of pasta to have pesto with is trofie without a doubt. So here's the recipe:

1. Flour 1/2 Kg
2. Boiling water
3. Salt

Make the dough pourinf just a bit of boiling water in the middle of the flour well.

When the dough has cooled down, knead it until it gets elastic and homogenic.

Then take some of the dough and roll it between your hands and make small stripes of pasta.

Put on some water to boil and add 2 spoon of olive oil to avoid the trofie to get stuck to each other.

Few minutes after take them out of the water and dress with some pesto and a lot of Parmigiano Reggiano!

Enjoy!

Sunset in Sarajevo

Hello everyone!
Today no recipes, but I wanted to share with you some pictures I took two days ago here in Sarajevo. The light was really nice!

Hope you enjoy it.

A presto.