Dining-In

The rain postponed our trip to Barga, but other adventures await.  It is a stay-at-home kind of day, and absolutely lovely just lazing about.

Using up that Giant Porcini

Eating lunch out doesn’t seem appealing so I think I’ll tackle the porcini purchased from the Italian grandmother.  I guess, due to the cost and rarity, there aren’t a glut of recipes on American websites using fresh Porcini.  But surfing the web like a pro, I find a few. Determined to take a chance, I try something entirely different, a porcini and celery salad.

Thinly shaving the porcini and celery is no easy feat.  The kitchen here is like all rental kitchens—bare bones.  However, I understand why; I wouldn’t want strangers to destroy the good stuff, which is why I packed my own ultra-sharp knives and purchased a Wuesthoff knife sharpener to bring along.

My sharp chef’s knife is proving invaluable, helping me finely mince lemon for last night’s dinner, and achieving paper-thin slices of both celery and porcini for today’s lunch. Who knew?  I guess the next thing I know, once I get back home, is that I will start tossing out all my kitchen gadgets.  Apparently, I don’t need them.

My culinary efforts bring forth an Italian inspired pleasant little lunch of porcini, celery, and parmesan served with a toasted baguette drizzled with olive oil.  A healthy indulgence, but not so our dessert. 

Dessert

Indulging ourselves further, because we can, we cut wedges of Panforte Margherita washing them down with a small glass of vin santo. Panforte is a bit like a flat fruitcake — only better — heavily studded with whole almonds, citron, and raisins and dusted with confectioner’s sugar.  A tiny piece of heaven on brown paper.

Our Panforte Margherita is less than six inches in diameter, about ¾ inch high and cost the equivalent of $13.60 — a ridiculously expensive small treat which I would have thought twice about before buying it at home.

The Recipe!

Porcini and Celery Salad

2 servings

• 2 large celery ribs
• 1 tablespoon plus ¼ teaspoon salt
• ¼ pound fresh porcini mushrooms
• 1 tablespoon fresh lemon juice
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1/8 teaspoon black pepper
• Parmigiano-Reggiano

Peel outer strings from celery ribs with a sharp paring knife, then cut ribs on a 45-degree angle into paper-thin slices with a very sharp knife.

Stir together 1-quart water and 1 tablespoon salt in a bowl until salt is dissolved. Add celery and soak 15 minutes, then drain in a colander. Spread celery evenly on a clean kitchen towel. Gently roll up towel and let stand 5 minutes.

Mushrooms with paper towels to remove any dirt or grit. Keeping stems attached, trim any discoloration from stems with a paring knife.

Cut mushrooms into paper-thin slices with a very sharp knife and transfer to a large bowl. Add celery, lemon juice, oil, pepper, and remaining 1/4 teaspoon salt and gently toss with your hands.

Divide salad among 2 plates. Just before serving, grate cheese to taste over each salad.