roasted rosemary mushroom parcels

After having been involved with teaching and thinking about food for over than 10 years, I am completely convinced  that the art of Italian cooking is to extract flavor from food rather than adding flavor through elaboration. This is the ultimate discovery of modern Italian cuisine. Not the foams, not the rare ingredients, not the fancy presentations. That’s culinary school stuff and to me it … Continue reading roasted rosemary mushroom parcels

funghi trifolati

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 and pepper Heat 2 tablespoon EVO  oil in large skillet. … Continue reading funghi trifolati