Too often, outside of Italy, antipasto can be a tired tray of assorted salumi. Or, “lunchmeat,” as a server an “Italian” restaurant in Chicago, once hilariously answered, in response to our query about what came on the antipasto platter.
Throughout the regions of Italy, antipasto (before the meal), are varied, seasonal, and local. Seafood, robust cheeses, grilled vegetables, crostini with myriad spreads, cured olives, frittate, and more.
Porcini-Stuffed Baby Bello Mushrooms are an antipasto that’s right for any season. By supplementing fresh baby bello mushrooms with reconstituted dried porcini, you create a win-win. The intense porcini flavor (at a fraction of the cost of fresh funghi porcini–if you could find them) with the toothsome texture of fresh mushrooms and assorted seasonings. [Read more…]