Wednesday, March 23, 2011

Because I still dream of Italy, Porcini Crostini

This weekend I really got into the pasta thing with my Tuna, Tomato and Black Olive sauce, which made me dream of Italy. Once you start dreaming of such a place, it’s not easy to get it out of your head. I feel like eating pasta everyday now, or anything Italian. I want to watch La Dolce Vita and indulge on tons of Gelato. I feel like drinking a nice big glass of Chianti and sing like Pavarotti!!

I can’t get any of these great things from my kitchen. Sadly. But I can try to make the most of it by cooking something Italian and simple. I’ve said it before, I’m a big mushroom fan and I so happen to have some really nice wild mushrooms in my fridge. Why not make something simple like the Italians do so well and put a lot of taste into it? Who needs to try to make something complicated when simplicity usually pays off in the kitchen?

I won’t go to Italy any time soon, so I’ll have to get over the dreaming. But cooking a few Italian things in the last few days has made me feel like I was elsewhere, far from the last bits of Canadian winter and its melting snow. Very soon, La Dolve Vita will be right here in my own back yard.  

Makes 4 small crostinis
4 slices of sour dough baguette
3 tbsp olive oil
1 tbsp butter
1 small shallot
2 garlic cloves
1 cup porcini or wild mushrooms
½ tbsp fresh oregano, chopped
1 tbsp fresh mint, chopped
3 tbsp heavy cream
1 tbsp black truffle oil (optional)
Salt & pepper

Preheat your oven at 450˚F. Cut 4 slices of your bread and generously spread olive oil on top. Bake in the oven for 5-7 minutes, until lightly roasted.

In a large skillet over high heat, heat 1 tbsp of oil and the butter. Add the shallots and the garlic and cook for about 1 minutes. Add the mushrooms and cook for another 5 minutes. Lower the heat to medium and add the oregano, mint and cream. Cook for another 2-3 minutes, until the cream thickens. Finalise with salt and pepper to taste and truffle oil, if you like.

Serve hot on the crostini bread. You can serve with a nice arugula salad or, as I did, with tomato and Mozzarella Di Buffala. 

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