I need more details on the mushroom fries and sauce! Mushrooms are one of my current favorite flavors (that I don't have to share with the half of my family that refuse to eat them).
The mushrooms were sliced thinly (about an eighth of an inch), coated in a cornmeal breading, then deep fried. My guess is that the mushroom sauce was just mushrooms cooked in garlic with a little butter blended to a puree. Let me know if you try to make them! They won't be quite as good as fresh porcini, but close enough!
When you go back to Bologna, take me with you!! I would love to see an entry on how you research your restaurants and markets, both before you arrive and scoping from the street. It's always fun to hear about local traditions and legends (thinking of the "perfect navel" from the previous post) as well as see the history living on in college students who decided to be revolutionary about bread.
I need more details on the mushroom fries and sauce! Mushrooms are one of my current favorite flavors (that I don't have to share with the half of my family that refuse to eat them).
The mushrooms were sliced thinly (about an eighth of an inch), coated in a cornmeal breading, then deep fried. My guess is that the mushroom sauce was just mushrooms cooked in garlic with a little butter blended to a puree. Let me know if you try to make them! They won't be quite as good as fresh porcini, but close enough!
When you go back to Bologna, take me with you!! I would love to see an entry on how you research your restaurants and markets, both before you arrive and scoping from the street. It's always fun to hear about local traditions and legends (thinking of the "perfect navel" from the previous post) as well as see the history living on in college students who decided to be revolutionary about bread.