Oretta Zanini de Vita

Frittura di ovoli

Batter-fried wild mushrooms

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Popes, Peasants and Shepherds
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Ovoli are hard to find even in Italy. If necessary, you can use other kinds of wild mushrooms.

Ingredients

  • about 2½ pounds (1.2 kg) fresh ovoli mushrooms, caps closed and quite firm
  • 2 cups

Method

Scrape the surface of the mushrooms gently with a small knife to remove any clinging dirt, then wipe with a damp cloth. Cut into wedges.

Heat the oil in a skillet. Meanwhile, break the eggs into a bowl, add a pinch of salt, and beat just until blended. When the oil is hot, dredge the mushrooms in the flour, shaking off the excess, dip them in the eggs, and drop them into the skillet. Fr