This is an old, old mushroom sauce perfectly suited to perking up boiled meats.
Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients:
- Boiled meat, finely sliced
- Fresh and dried procini mushrooms
- Finely minced parsley
- 2 shallots
- Several button onions
- A lemon
- Broth
Preparation:
Boiling meat to make broth is a common activity now in Italy, and was even more so in the past; hence a great many recipes to jazz up boiled meats of one sort or another. This one, whose title is a commentary upon the time it was written (the 1930s), is especially good.
Set a half cup of first-rate olive oil in a pot, together with fresh porcini (or dried ones, steeped in warm water for 20 minutes and then drained), some parsley you've minced with a couple of shallots and a clove of garlic, a few button onions, and a quartered lemon. Bring the mixture to a simmer, then sprinkle half a ladle of broth over it and continue cooking it for a half hour. Add thinly sliced boiled meat, cook five minutes more, and serve.
Set a half cup of first-rate olive oil in a pot, together with fresh porcini (or dried ones, steeped in warm water for 20 minutes and then drained), some parsley you've minced with a couple of shallots and a clove of garlic, a few button onions, and a quartered lemon. Bring the mixture to a simmer, then sprinkle half a ladle of broth over it and continue cooking it for a half hour. Add thinly sliced boiled meat, cook five minutes more, and serve.
