I’ve been on holiday, AT LAST.
In spite of the fact that I adore my job I was totally fed up with working – I’ve been working hard all Summer – and, horror of horrors, I hadn’t had a REAL holiday in the last four years.
So the REAL holiday I long dreamed finally became a reality at the end of October. I spent it in a lovely B&B in Pontassieve (Florence) doing nothing but eating, drinking, sleeping, going to visit nice places and nice people and sitting in front of the fireplace with my belly full of wonderful stuff that I can only dream of when I’m home (in Amsterdam, that is). :)
Something like the twohundredfiftyfivemillions different types of Tuscan pecorino cheese (OMG they make so many here and they’re all wonderful!!!). Or the little wild boar salamis made in small-scale and free from additives unlike the mainstream ones. And really fresh porcini mushrooms. And what about fried artichokes the way my mum makes them? (I’m sooooo lucky, she’s was sharing this holiday with me so I was able to eat them again!).
Talking of my mum and of porcini mushrooms, , I thought of filming her during one of her cooking sessions here in Tuscany.
In this video she’s making one of her many classics, porcini mushrooms and potatoes in the oven.
We found some wonderful porcini – this is the perfect season – and we decided to prepare this yummy side dish.
Red potatoes are amazing and stay perfectly firm so I really advise using them for this dish. If you like, you can also slice them a bit thicker and cook them a bit longer. If you’re a millionaire or related to a millionaire – porcini are quite pricey -you can build even more layers to make this dish even more luscious and sinful.
Mmmm, what a great taste, and with so little ingredients. Just porcini, potatoes, olive oil, salt and oregano. A bit of black pepper wouldn’t be bad idea at all, if you like it.
For the recipe and the video in Italian, click here.