The Piedmont is famous for the cultivation of hazelnuts, especially the superb variety known as tonda gentile that is grown in the Langhe region, an area south of Asti celebrated for its red wines. The combination of mushrooms and hazelnuts is typical of the Piedmont, where now a few farmers are cultivating farro.
To prepare the mushrooms, soak the dried porcini in hot water to cover for 30 minutes. Drain, reserving the soaking liquid, and chop finely. Pour the liquid through a fine-mesh sieve lined with cheesecloth. Set the mushrooms and liquid aside.
In a large sauté pan, melt the butter with the oil over high heat. Add the fresh mushrooms and sauté until they release some of their liquid, about 5 minutes. Stir in the chopped porcini and their soaking liquid. Season to taste with salt and pepper and set aside.
Pour the stock into a saucepan, place over high heat, and bring to a boil. Reduce the heat to low and keep the stock at a bare simmer. In a large, deep sauté pan, heat the
Stir in the parsley, season to taste with salt and pepper, and stir in
If you want to serve a white, try a Soave or Franciacorta. For a red, pour a Barbera d’Asti, Barbera d’Alba, Barbera del Monferrato, or a Merlot.
© 2004 Joyce Goldstein. All rights reserved.