SARONNO, Italy – There’s a real crisis in Italy these days, at least in northern Italy, and it doesn’t have anything to do with the economy. It’s a culinary crisis. There are no local mushrooms. At one daily outdoor vegetable market in Liguria, there was only one stand selling mushrooms at a time when there should be mushrooms at every stand.
|Typical Italian Vegetable Market|
|Delicious Porcini Mushrooms|
|Boxes of Mushrooms|
Beef Rolls with Porcini Mushrooms
Ingredients (for 2 servings)
2 slices of beef cutlet steaks (not roast beef)
2 long slices of prosciutto crudo
4 slices of scamorza cheese
100 grams of mushrooms
½ glass of white wine (more or less equal to ½ cup)
½ glass of vegetable broth (same amount as the wine)
2 tablespoons of flour
Extra-virgin olive oil for frying
Cover each beef cutlet with 1 slice of prosciutto crudo and 2 slices of scamorza cheese
Roll up each cutlet and tie with kitchen string.
Roll each cutlet in flour
Carefully clean and slice the mushrooms. Warm the olive oil in a saute’ pan and add the mushrooms, and the beef rolls. Let cook for a few minutes, turn and let the other side cook for a minute or two, then add the white wine and as soon as it evaporates, add a ladle of broth and let the meat simmer on a low heat for about ten minutes, adding more broth if needed.
Nothing left to do but eat and enjoy.
They didn't say this in the recipe but a sprinkle of fresh, finely chopped parsley and a drizzle of good quality extra-virgin olive oil, Italian of course, would really give this dish a nice finish.