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Crostata di Funghi
Mushroom Tart
For those of you out there, and I know you are there, who are not serving turkey this Thanksgiving, but rather are going whole hog and serving ham, let me recommend this crostata as an accompaniment or a starter. Cremini are affordable, and they are in markets everywhere. Their meaty taste and hearty texture are perfect Fall fare. And if you want to really splurge – it’s Porcini season in Piemonte, and the little piglets (porcini – piglet in Italian) have made the trek to the U.S. Substitute an ounce or two for some of the cremini. You will be rewarded with a heady mushroom perfume and extravagant taste. Read the remainder of this entry »