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!!
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