Now it’s time to start writing about food again. This is one of those recipe I make during cooking classes when we want to explore how to transform simple ingredients into a sumptuous meal. Admittedly truffle is not “simple” but you might still have a jar from your holidays in Umbria or Tuscany. If not, omit and the results will be delightful nevertheless.
SAUTEED MUSHROOMS. Trifolare is a classic Italian method of cooking thinly sliced vegetables with garlic, olive oil, and parsley. Mushrooms trifolati make a quick and light side dish that goes with almost everything. Recipe 450 gr. (1 pound) mushrooms, cleaned and finely sliced 1 garlic clove, minced 1 bunch flat leaf parsley finely chopped salt…… Continue reading funghi trifolati