eMail Us . Facebook . Twitter

Updated:
Oct 19, 2017

Search our Site

 

Advanced Search

From Our Archives...



STUFF




Wine X World Headquarters
winexus@winexmagazine.com

© Copyright 1997 - 2015
X Publishing, Inc.

home  |   archives   |  about us  |  events  |  media kit  |  


Porcini, Potato, Pecanno and Thyme Sauce
by Toby Puttock
Magazine Issue: AUS/NZ Issue Two
Porcini, Potato, Pecanno and Thyme Sauce

20g of dried porcini
150g cubed potato
4g thyme
Pinch of salt
30g butter
15g onion
1 clove garlic crushed
11g parsley

Soak the porcini in about one cup of warm water. Once the porcini are soft, remove them and put aside. Place the porcini-coloured water into a pot and bring to the boil with the cubed potatoes inside. When the potatoes are almost cooked, remove the pot from the heat and allow potatoes to cool in the liquid.

Now in a pot melt the butter, add the garlic and onion and stir until transparent. Add in the porcini and potato and a little of the liquid. Reduce a little. Serve.

Cross References:
Stracci with Porcini, Potato, Pecanno and Thyme for Pasta
Oven Baked Tuna with Organic Baby Tomatoes and Fennel
Siedas of Fig and Mascapone

Original Source:
Fresh Food, Great Wine

E-Mail a Friend


Add Your Comment

Name:

Email:

Location:

URL:

Remember my personal information

Notify me of follow-up comments?

Please enter the word you see in the image below:


Back to top

home  |   archives   |  about us  |  events  |  media kit  |  


Sister Sites