With the partecipation of Chef Enzo Contini
Key recipe: Porcini mushrooms flavoured oil Frantoio Bitetti
Ingredients for 4 people
Porck neck gr. 400
Chickpeas gr. 100
Cardoncelli mushrooms gr. 200
Cherry tomatoes n. 4
Butter gr. 20
Flour gr. 20
Milk gr. 100
Salt q.b.
Porcini mushrooms flavoured oil Felice Bitetti q.b
Preparation
Clean and wash the cardoncelli mushrooms, then separate the head from the stem. Put a drizzle of oil in a pan and cook the coarsely chopped stems, add salt and milk. Meanwhile, in another pan, mix the butter and flour and melt (we will get the roux as you do for the béchamel). Add to the milk and blend everything. Cut the meat into cubes, add salt, add a little oil to the porcini mushroom and cook for about 20 minutes in a preheated oven at 180 ° C. In the meantime, blend the previously cooked chickpeas with the addition of salt and a drizzle of oil and place in a pastry bag. Put a little oil in a non-stick pan and brown the mushroom heads and halved cherry tomatoes. Serve making a rim with the chickpea purée, add the cardoncello sauce, put the pork chunks and finish with the mushroom heads and cherry tomatoes. Serve immediately, hot.
