Brasato di Funghi con Aglianico del Vulture Recipe

Name: Brasato di Funghi con Aglianico del Vulture
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces lard; 1/2 cup flat parsley leaves; 4 fat cloves garlic, peeled and crushed; 6 tablespoons olive oil; 2 ounces pancetta; 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon red chile flakes; 2 pounds wild mushrooms (porcini, chanterelles, portobelli, etc.), wiped free of any grit, trimmed, and sliced thick; Fine sea salt; Freshly cracked pepper; 2 large ripe tomatoes, peeled, seeded, and chopped; 1 cup good red wine; 2/3 cup freshly made bread crumbs

Servings: persons

2 ounces lard
1/2 cup flat parsley leaves
4 fat cloves garlic, peeled and crushed
6 tablespoons olive oil
2 ounces pancetta
1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon red chile flakes
2 pounds wild mushrooms (porcini, chanterelles, portobelli, etc.), wiped free of any grit, trimmed, and sliced thick
Fine sea salt
Freshly cracked pepper
2 large ripe tomatoes, peeled, seeded, and chopped
1 cup good red wine
2/3 cup freshly made bread crumbs

1
With a mezzaluna or a sharp knife, mince the lard, parsley, and garlic together to a fine paste.
2
Over a medium flame in a large saute pan or terra-cotta casserole, warm 4 tablespoons of the oil and, in it, soften the pancetta.
3
Add the garlic/lard paste and the crushed chile, sauteing for a minute or two.
4
Add the prepared mushrooms to the perfumed fat, sprinkling on sea salt and grinding pepper generously, and gently saute them, permitting them to dispel their juices for several minutes.
5
Add the tomatoes and the wine and bring to a simmer.
6
Cover the pan with a skewed lid and, over a gentle flame, allow the mushrooms to reabsorb their juices and to drink in the wine.
7
Braise them for 20 to 30 minutes or until they are plumped and have taken on the tint of the wine.
8
Over a medium flame, warm 2 tablespoons of the olive oil in a small saute pan and saute the crumbs, tossing them about.
9
Present the mushrooms and their juices, dusted with the crumbs, as a first course.
10
A beautiful bread and wine are all they require.
11
Serving them as companion to some other dish is to distract from the pleasure of them.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ounces lard, 1/2 cup flat parsley leaves, 4 fat cloves garlic, peeled and crushed, 6 tablespoons olive oil, and more.

Yes, Brasato di Funghi con Aglianico del Vulture falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brasato di Funghi con Aglianico del Vulture

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