The finferla is a small mushroom very tasty that grows in the woods in large quantities but limited to late August and September. It is an excellent side dish for polenta and for stew or the base for a risotto or a orzotto (risotto with barley instead of rice, a typical Trentino recipe) very tasty. Once dried, it can be enjoyed all year round. It is necessary to soak in water for 2 hours, then remove the water and cook as desired.
Tip: you can also chop dry in the blender, until reduced to powder, to flavor even more your sauces.
Hand-selected.
INGREDIENTS:
Cantharellus lutescens