"Pandora" <mirybranca@alice.it> wrote in message
news:fam9jn$f3l$1@tdi.cu.mi.it...
>
> I don't remember if I have posted recipe. BTW It is very simple:
> you make polenta as usual. Then you must refrigerate it because it must be
> very hard.
> When it is cold and hard you cut it in very thick slices (about 0,39
> inches). Put this slices on a baking pan (oiled with butter). Then, over
> the slices put: Mozzarella, gorgonzola or toma cheese; minched sausage
> fried in oil; dried porcini mushrooms (softened in coolmwater for about
> five minutes or more if neeed); ground black pepper and AT THE END a good
> spread of reggiano cheese.
> It is very very good and you can do it with all the mushrooms (seasoned in
> oil with garlic and parsley), but I prefer Porcini mushrooms :D
>
> I would love to make this recipe that you talked about a day or so
>> ago. I love dried porcini and am always looking for a way to use them.
>> If I missed it, I'll try to find it.
>
> Now I have sent you the recipe and you can try. If you love Porcini
> mushrooms you can do a lot of recipe: fettuccine, risotto, funghi porcini
> ripieni (filled porcini), funghi porcini alla griglia (grilled porcini),
> funghi porcini fritti con le uova (fried porcini with eggs), sformatini
> di porcini (porcini flans). All veeeeeeeeeeeeeeryyyy good.
> Over all I like very much the filled porcini that I make like filled
> champignons (I think I have wrote recipe).
>
> Thank you
> Pandora
Thank you very much, Pandora. I can do that ;-)
I did not know the word "toma cheese."
http://en.wikipedia.org/wiki/Toma_cheese

Enjoy your day -- I 'have' to go to town in a moment :-(
Dee Dee