Paula Wolfert’s Porcini with Tomatoes and Mint

Name: Paula Wolfert’s Porcini with Tomatoes and Mint
Yield: 2 generous servings
Cuisine: French
Ingredients: ¾ pound porcini (cèpes, boletes), cleaned and trimmed; ¾ pound porcini (cèpes, boletes), cleaned and trimmed; ¾ pound porcini (cèpes, boletes), cleaned and trimmed; 3 tablespoons olive oil; 2 teaspoons puréed anchovy (or 2 fillets, rinsed, drained, puréed); 2 teaspoons puréed anchovy (or 2 fillets, rinsed, drained, puréed); 1½ teaspoons crushed garlic; 1½ tablespoons mint leaves (preferably peppermint), slivered; 1½ tablespoons mint leaves (preferably peppermint), slivered; Salt and pepper to taste; Salt and pepper to taste; 1 tablespoon mild vinegar, such as cider or rice wine; 1 tablespoon mild vinegar, such as cider or rice wine; 1 tablespoon mild vinegar, such as cider or rice wine; 1 medium plum tomato, peeled, seeded, and cubed; Toasted French bread

Preparation info

2
generous servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

In The Cooking of South-West France, Paula Wolfert describes the use of the cèpe (the Gascon word for Boletus edulis) in that area—but this dish (from her book in progress, Paula Wolfert’s World of Food) is Corsican in origin. Curiously, the day she gave me the recipe (we h

Ingredients

Europe
Italy
France
Fish course
Starter
Pescatarian
Mediterranean

Ingredients

Method