Funghi trifolati are stewed wild mushrooms (ideally fresh porcini, though any flavorful not-too-tough wild mushroom will work). And as such they are by themselves a fine accompaniment to a stew or roast. However, they will also work nicely as an ingredient, and here they serve as the filling for zucchini involtini, gaining zest from formaggio caprino, which is a creamy goats milk cheese.
Prep Time: 30 hours
Cook Time: 35 hours
Total Time: 65 hours
Ingredients:
- Funghi trifolati made with 1/2 pound (225 g) fresh wild mushrooms, porcini if possible
- 3 medium-sized zucchini, sliced lengthwise with a potato peeler that makes fairly thick peels, so as to obtain 24 thin strips of zucchino
- 1/4 pound fresh creamy caprino cheese (in its absence use a flavorful spreadable cheese -- cream cheese will do in a pinch -- softening the cheese by working a little heavy cream into it if it's too stiff)
- Olive oil
- Salt and pepper to taste
- 1/4 cup finely chopped fresh parsley
Preparation:
Prepare the funghi trifolati, and while they are simmering slice the zucchini. Heat a small pot of water, lightly salt it, and blanch the zucchini slices for 30 seconds, a few at a time. Lay the blanched slices on a clean cloth two by two, partially overlapping each pair.
When the mushrooms are done let them cool and stir the creamy cheese into them, mixing well.
Spread the mixture over the paired zucchini slices, roll them up, and arrange three on each of four plates. Season them with salt, pepper, a goodly drizzle of olive oil, and the minced parsley. Serve at once.
A wine? White, and I might be tempted by something fairly mineral, say a Chardonnay from Trentino or the Alto Adige.
Yield: four servings of mushroom and zucchini involtini, as an antipasto. They will also serve two, with a tossed salad, as part of a light lunch.
When the mushrooms are done let them cool and stir the creamy cheese into them, mixing well.
Spread the mixture over the paired zucchini slices, roll them up, and arrange three on each of four plates. Season them with salt, pepper, a goodly drizzle of olive oil, and the minced parsley. Serve at once.
A wine? White, and I might be tempted by something fairly mineral, say a Chardonnay from Trentino or the Alto Adige.
Yield: four servings of mushroom and zucchini involtini, as an antipasto. They will also serve two, with a tossed salad, as part of a light lunch.
