Recipes- Rustici Calabresi at the boscaiola



  • 500gr. Rustic Calabresi CARDAMONE
  • 500gr. Porcini Mushrooms
  • 150gr. Bacon
  • 350gr. Cherry Tomatoes Pachino
  • 60gr. Pitted Black Olives
  • 1 Onion
  • ½ Glass of Oil e.v.o.
  • Ground Black Pepper, Salt, Parsley, Grated Cheese q.b.


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Clean the mushrooms by scraping, rubbing them with a damp cloth and cutting them into thin slices (to make sure that the mushrooms, especially the porcini mushrooms, do not lose their delicious scent is advised not to wash them under water but to use a wet rag). Then cut the smoked bacon and sauté in a pan for a couple of minutes.

In another pan put the dried onion to dry, then add the porcini mushrooms and cook for a few minutes, then add the bacon. Add the cherry tomatoes cut into quarters and the sliced ​​olives.

Cook until the tomatoes are cooked. Meanwhile, boil a saucepan with salted water on the stove. When the water has come to a boil, cook the Rustici Calabresi CARDAMONE which should however be quite al dente. Drain, pour into the pan and mix well. Serve with a sprinkling of grated cheese, minced parsley and a little bit of ground black pepper (at will).

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Picture of Cardamone


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