Advertisement
Porcini trifolati al burro d’alice
Porcini mushrooms with anchovy butter
Preparation info
- Makes
4
servings - Difficulty
Easy
Appears in
Published 2013
Ingredients
- about
2¼ pounds 1 kg 2
Method
Scrape the surface of the mushrooms with a small knife to remove any clinging dirt, then wipe with a damp cloth and slice them. Chop the garlic cloves. Drain the anchovies, then chop together with the parsley leaves. Squeeze the juice from the lemon half and measure
Heat the oi
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe