Porcini flambéed with Cognac and Madeira, and then encrusted with Piedmont hazelnuts – mushrooms have never tasted this delicious! Now grate over the «Alter Schweizer» cheese and the satisfaction is complete!
Ingredientsserves 8 Personen
|100 ml||olive oil|
|400 g||fresh porcini, cleaned and sliced|
|150 g||«Alter Schweizer»|
|1 piece(s)||onion, cubed|
|1 piece(s)||garlic clove, cubed|
|1 tbsp||aged balsamic|
|1 tbsp||sherry vinegar|
|1 bundle||flat-leaf parsley, finely chopped|
|50 g||Piedmont hazelnuts|
|50 g||garden herbs|
Brown the porcini in olive oil together with the onions and garlic.
As soon as the mushrooms start to color, add the thyme, sage, and butter.
Flambée with Cognac and Madeira. Add the nuts and a dash of Sherry vinegar and reduce the mixture.
Serve immediately on a warm plate. Garnish with a little aged Aceto balsamic vinegar and garden herbs.
Serve straightaway, using a truffle grater or Microplane to grate over the “Alter Schweizer” cheese in front of your guest.
Cheese types used