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Breadsticks with olives, porcini mushroom cream, and lard · GialloZafferano.com

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  Speaker 1: Breadsticks with olives, porcini mushroom cream and lard, called sfilate
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  Speaker 1: alle olive con porcini e lardo, bring a crispy Tuscan
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  Speaker 1: touch to the table. They have a crunchy olive puff
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  Speaker 1: pastry on the outside, with a rich, aromatic porcini mushroom cream,
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  Speaker 1: and a thin slice of lardo di colonnata that melts
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  Speaker 1: slightly when served. They work very well as an appetizer,
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  Speaker 1: a snack with drinks, or a small dish for an aperitivo.
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  Speaker 1: For this recipe, you serve four people. Difficulty is easy.
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  Speaker 1: Preparation time is about 20 minutes. Cooking time is about
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  Speaker 1: 15 minutes. Now you need these ingredients. For the crispy
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  Speaker 1: olive puff pastry breadsticks. 12 olive puff pastry breadsticks. For
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  Speaker 1: the porcini mushroom cream and topping. Porcini mushrooms, 4 cups,
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  Speaker 1: 300 grams. Fresh liquid cream, 3 and 1 half tablespoons,
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  Speaker 1: 50 milliliters. Colonnata lard, 12 slices. Garlic, 1 clove. Butter,
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  Speaker 1: 1 tablespoon, 15 grams. Parsley, 1 bunch. Thyme, 2 sprigs.
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  Speaker 1: Fine salt, as needed. Black pepper, as needed. Now prepare
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  Speaker 1: the porcini mushroom cream. First, clean the porcini mushrooms. With
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  Speaker 1: a sharp, smooth knife, remove the earthy part from the stalk.
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  Speaker 1: Gently scrape the stalk until all traces of dirt disappear.
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  Speaker 1: Gently scrape the outside of the cap. Finish by wiping
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  Speaker 1: the whole mushroom with a damp cotton cloth. Then cut
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  Speaker 1: the porcini mushrooms into pieces. Place a saucepan on medium heat.
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  Speaker 1: Add the butter and let it melt. Add the crushed
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  Speaker 1: garlic clove and let it soften gently in the butter.
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  Speaker 1: Add the porcini mushroom pieces to the saucepan. Saute the
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  Speaker 1: mushrooms for about 10 minutes, stirring from time to time.
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  Speaker 1: A few minutes before the end of cooking, finely chop
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  Speaker 1: the parsley and the thyme leaves. Add this chopped mixture
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  Speaker 1: to the mushrooms and mix well. Pour in the fresh
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  Speaker 1: liquid cream. Season with fine salt and black pepper as needed.
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  Speaker 1: Cook briefly, just enough to blend the flavors. Remove the
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  Speaker 1: saucepan from the heat. Use a mixer or an immersion
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  Speaker 1: blender and blend everything until you obtain a smooth, velvety sauce.
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  Speaker 1: This is your aromatic porcini mushroom cream. Now assemble the breadsticks.
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  Speaker 1: Take the olive puff pastry breadsticks. With a small spatula
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  Speaker 1: or a knife, spread some porcini mushroom cream along each breadstick,
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  Speaker 1: covering it evenly. Take one slice of colonnata lard and
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  Speaker 1: wrap it around each breadstick, over the porcini cream. Repeat
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  Speaker 1: for all 12 breadsticks. Serve the breadsticks with olives, porcini
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  Speaker 1: mushroom cream, and lard immediately, while the lardo is still
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  Speaker 1: soft and the breadsticks stay crisp.