Porcini and truffle after a trip to Assisi and Perugia

  • BRUSCHETTA with porcini mushrooms2017-10-24_18.39.13[1]

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.

2017-10-24_18.41.34[1]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

2017-10-24_18.42.12[1]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

3 thoughts on “Porcini and truffle after a trip to Assisi and Perugia

  1. We loved doc V’s cooking during our stay in Siena! Great dishes, great location, great company, we could’t wish for anything more!


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