Porcini and truffle after a trip to Assisi and Perugia

BRUSCHETTA with porcini mushrooms

Use slices of old bread. Brush some olive oil on both sides. I put some finely chopped garlic in the olve oil for extra flavor. Clean 500 grams of fresh porcini (use no water, brush them). Fry 2 chopped garlic cloves, 1 spicy little pepper in some olive oil. Add the chopped porcini and bake for a few mins until al dente. Add 100 ml of white wine and allow to evaporate. Keep the porcini warm and add 2 table spoons of chopped fresh parsley, black pepper and some salt. Bake the bruschetta in the oven at 220° and turn half way (this can go quick, so watch carefully). Serve the grilled bread with the warm porcini.

PICI CACIO E PEPE with truffle (blogpost 25/5/2017)

Make this delicious and typical dish. For some special flavor (thanks to Ann en Bart) serve with truffle flakes from Perugia). Combine the pasta with green salad.

LAST DAY for our lovely visitors, finish with the easiest APPLE PIE ever

Use a timbale to create 4 little circles of approx 8-10 cm. Put them on baking paper. Cut 1 apple in slices and spread the slices on the circles. Put a little bit of sugar and some cinnamon on the apple. Bake in the oven at 180° for 15 mins