Meg Greer1:
Chef Fabrizio in our new kitchen
Meg Greer1:
slicing fresh porcini
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and shallots
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the sliced porcini -
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good Italian flat parsley
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and squash blossoms
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chopping the bounty
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garlic cloves & sprigs of thyme in oil
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then the porcini
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lots of salt and pepper
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butter, oil and shallots
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heating water, not broth
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chopping the shrimp
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adding them to rice & shallots
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sauteing the porcini
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to perfection
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starting the shrimp
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stirring in the rice
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hot water works fine
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no need for broth
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a pretty hot flame
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adding the porcini
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and the squash blossoms
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stirring them in
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almost there
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he stirs vigorously at the end
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"mantecare"
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because you add more butter
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and parsley
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and parmesan
