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4
Easy
By Paul Gayler
Published 2006
A lovely contrast of raw and cooked porcini mushrooms - the king of the mushroom kingdom. They are served with a delicately infused garlic and truffle cream, and feather-light cheese wafers, which are fantastic served with all manner of dishes especially risotto, pasta and salads.
For the cheese cracknel, place the flour and castelli vegetalia in a small bowl and gently rub together with your fingers. Heat a small non-stick frying pan over a moderate heat and add the butter. Sprinkle a heaped tablespoon into the pan, press down with a fork into a thin round layer and leave to cook for 15-20 seconds until the cheese bubbles. Remove with a palette knife and place to one si