Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 47

Clean 1kg small-to-medium girolle mushrooms and blanch them very briefly in 500ml each of white wine and white wine vinegar with 2 tablespoons of salt – they should cook for less than a minute. Drain and lay them on a clean tea towel to dry. This is very important or the mushrooms will release their water into the jar (in Italy we leave them out in the sun to dry – but in Britain you might have to pick your day). When they are dry to the touch, put them in a sterilised jar with some blanched peeled whole garlic cloves, bay leaves and enough light extra-virgin olive oil to cover. Seal the jar and keep in a cool place for up to 6 months. Serve with salumi – if you like, you can mix them with balsamic onions (see page 82).