Whole Porcini in Olive Oil
Porcini mushrooms are of the kind you don’t forget. They are wild mushrooms, found in the undergrowth in woods and cannot be cultivated on an industrial scale. They are found in various regions of Italy, like Liguria, Tuscany, Emilia Romagna, Molise and Calabria. The aroma and flavour vary depending on where they are picked.
They can be preserved in various ways: dried (typical of mountain areas) or preserved in oil, whole or sliced.
The mushrooms are cleaned well, de-salted and boiled in vinegar and flavourings. Then they are packed and preserved in oil.
Liguria: the region
A region sheltered by mountains yet facing the Mediterranean, its identity is split between the rugged mountain area with its tiny villages, still unchanged after centuries, and the urban, touristy, jet-setting strip of coastline.
This dichotomy can also be seen in traditional Ligurian cuisine, characterised by fresh produce but also preserves. The hills planted with olive trees, basil, and flowers, are a feature of the descent towards the rocky coastline. Basil and olives are the principal products of a land which is forgiving of having been exploited down to the last vertical centimetre. Basil for the famous pesto and olives for the equally famous extra-virgin olive oil (PDO) from the Ligurian Riviera.
Each year, Genoa, in Italy, hosts the World Championship of Pesto Making! In 2008, the event will be held on 19 April at the Palazzo Ducale!
Have you triedWhole Porcini Mushrooms in Olive Oil? Tell us what you think in thecomments section!
