|
Classic
Cook Books
< last page | next page >
page 75
always possible to have them fresh, the following recipe to prepare dried
mushrooms will be found useful.
First of all wait until there is a sunny day. Choose young mushrooms middle
sized or big, but not too soft. Scrape the stem, clean them well in order to
remove the earth and, without washing cut them in big pieces. This because when
dried they diminish considerably in size. Keep these pieces exposed in the sun
for two or three days, then thread them on a string (practising a hole in them)
and keep in a well ventilated room or in the sun until they become quite dry.
Then put them away well closed in a paper bag, but don't fail to look at them
from time to time to see if it is necessary to expose them some more to sun and
ventilation.
To use them soften in warm water, but keep them in as little as possible, so
that they do not lose their delicate flavor. The best time to dry the mushrooms
is June or July.
100
FRIED EGG-PLANTS
(Melanzane fritte)
Egg-plant or, as they are also called, mad-apples are an excellent vegetable
which may be used as dressing or as a dish by itself. Small or middle-sized
egg-plants are to be preferred, as
< last page | next page >
Classic
Cook Books
|
