Funghi Ripieni

I had a handful of mushrooms sitting doing nothing in my fridge so I thought I’d share with you my recipe for funghi ripieni.

I first fell in love with these delicious bite size treats many years ago. They were a very popular starter on the menu at Roberto’s Pizza House, in Hanley, Stoke on Trent. I never got the recipe for them so here’s my own take on the little stuffed mushrooms.

The ingredients are simply, mushrooms, parsley, garlic, breadcrumbs and dry vermouth.

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Remove the stalks from the mushrooms and retain half of them, (pop the others into the freezer for adding into soups and stews). Finely chop the stalks with 2 or 3 garlic gloves and fry in a little olive oil.

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Add to this breadcrumbs and fresh chopped parsley, then add a good splosh of dry vermouth and keep on the heat for a couple of minutes until the breadcrumbs have browned a little.

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When the mixture has cooled use it to fill the mushroom caps. Don’t over-fill them as they’ll shrink during cooking. Pop them into an ovenproof dish with a drizzle of olive oil and bake for 10 minutes at 180 degrees.

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This may seem to be a lot of effort for a bite size nibble, but believe me they’re well worth it and only really take a few minutes to prepare. I serve them as a canapé with a buffet or 10 of them make a good sized starter for a dinner party.

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Snow and Stew

As most of Europe is currently under attack from Arctic blasts and ‘thundersnow’ we didn’t escape it here in Abruzzo. The snow is finally thawing following a seven-day period of deep deposits. It all looked very pretty, but it was so deep in places that villages were cut off, not to mention water pipes frozen and electricity lines going down.

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So trapped at home until the lane can be cleared I turned to passing the time getting used to induction cooking. We don’t have mains gas in our lane and have used a gas bottle cooker for the past few years, it was sufficient for our needs until in autumn a field mouse took up residence in the back and chewed through the pipe to the oven. Now I have a nice fan-assisted electric oven I thought it may be a good idea to go all electric to remove the need to buy and store gas bottles. I was helping a friend prepare lunch using her induction hob and was so impressed I went out and got myself one. I then spoke with another friend who had a double hob for sale, and so now I am learning to use them and thus far I’ve been impressed with the speed of cooking and the control of the heat.

So I decided this week to use the hob for something more challenging than an omelette or boiling pasta and set to making a stew, as everyone knows snow and comfort food go together really well. So here’s my recipe for a veal stew. (serves 4)

The ingredients are:

400g veal. 2 small onions. 300 ml passata. 160 g mushrooms. 200g carrots. 2 tablespoons of tomato puree. 500 ml home made veg base.

In the late 1970’s people became outraged to discover the veal they were eating was produced by keeping calves in the dark inside boxes to restrict movement. This led to a rapid decline in the UK for veal consumption, even now very few butcher’s shops openly sell it. However here in Italy I purchase what we now call rose veal, its male calves that have been raised until they are 8 months old rather than being culled at birth. It’s not a pale as milk fed veal but tastes very good. If veal still isn’t your thing substitute it for pork in this recipe.

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Cut the meat into bite size pieces and brown it off in small quantities and add to the stew pot.

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Chop the onions and sweat them off in a frying pan for a minute or so, then add the tomato puree and cook it off.This sweetens the onions and helps to pick up the pieces of veal that have caramelised in the pan earlier.

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Chop the carrots: I chop alternate sections diagonally as you get an interesting shape that also has a larger surface area so cooks quicker and evenly.

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Add to the pot a liberal amount of garlic powder, black pepper and a good pinch of chilli flakes. Following this add the passata; shop bought is okay or make your own, it’s so easy. My recipe is here. Following this add 500ml of stock or home made veg base.

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As I hate waste, what I do is add what left over veg I have to a pan of water and boil it all together. This one was made from a couple of cabbage leaves, a carrot, half an onion and a few celery sticks. Boil it all together then blend it and bag it and store in the freezer until you’re making a stew or soup. Much better for you than shop bought stock, full of chemicals and salt.

Bring the pot to the boil and then turn the heat down and let it simmer until the carrots are softening; this took just 15 minutes on the induction hob. Then add a splash of white wine followed by the mushrooms and continue to simmer until everything is cooked through and the carrots still have a little bite. serve with mashed potato and sit beside the log burner watching the snow fall as you eat this comforting stew.

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One other thing – this is also amazing if reheated the following day. Buona cena a tutti.