Fidelin with porcini and Casera DOP 🍝🍄 | Autumn recipe rich in flavor
Autumn in Valtellina is the season of porcini mushrooms, fragrant and meaty, the undisputed protagonists of warm and enveloping dishes. Fidelin with porcini and Casera DOP cheese is a simple yet incredibly tasty recipe, perfect for enhancing the flavors of the woods in a savory and genuine first course. 🍂
A dish you can also prepare out of season: just use frozen porcini or, alternatively, fresh champignons. The diced Casera cheese melts, creating a natural cream that envelops the fidelin, completed with a sprinkle of grana and fresh parsley. A delight to take straight to the table! 🧀✨
🛒 Ingredients for 4 people
- 320 g of fidelin
- 500 g of fresh porcini mushrooms
(or fresh champignons as an alternative) - 1 clove of garlic
- 100 g of butter
- 40 g of chopped fresh parsley
- 200 g of Casera DOP cheese, diced
- Grated grana, to taste
- Salt and black pepper, to taste
👩🍳 Preparation
- Bring a pot of plenty of salted water to a boil, cook the fidelin for 12–15 minutes or until the desired degree of doneness.
- Meanwhile, clean the porcini mushrooms (or the champignons) and slice them thinly.
- In a large skillet, heat the butter with the clove of garlic and add the mushrooms.
- Cook over medium-high heat for about 10–15 minutes, until the moisture has evaporated. Season with salt and pepper, then add the chopped parsley.
- Drain the fidelin and add them to the mushrooms in the skillet, mixing well.
- Add the diced Casera cheese, which will partially melt, creating a natural cream.
- Serve immediately, topping each plate with a sprinkle of grated grana and more fresh parsley.
✨ A rich, enveloping first course, perfect for savoring autumn in every bite!
The image of the dishes is purely indicative and does not necessarily correspond accurately to the recipe
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