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A trip to Via Corradini & Mushroom Pate

Posted in Abruzzo, Caro Diario.(dear diary..), Country House Living, cucina, cucina povere, La Dolce Vita, recipes, and Uncategorized

via corradini

I’m really not fond of pate..are you? But I am always on the lookout for ways to make a non-traditional type of pate.

At our country house in Abruzzo-we have an organic garden that I love to tend to-we had so much thyme one year..I made some bouquets of thyme and placed in the kitchen or la cucina..but wanted to use it up before the bouquets dried.

A fridge full of fresh mushrooms..a quick trip to the local cheese store on Via Corradini.  I look forward to my walks to Via Corradini.  A principal street in the center of town..one can find a local coffee bar,a fresh pasta store, a forno (or pizza & Bread oven), a bakery and a small local grocery store. If you pick the perfect hour  and if the wind is blowing just the right way your nose will be entertained by the fragrance of fresh bread baking or pizza just dancing it’s way out of the oven.

As you continue your walk the mountains of Abruzzo provide a live painting to view as you make your way the sight of an old church steeple..no need to bring a watch..you can depend on the church bells to ring out the time on the hour, every hour.

When the stores begin to lock their doors and close their lights it is time to head home to prepare the afternoon meal. But that’s okay..by this time you are ravenous from the sights, smells and sounds.

A bottle of Montepulciano D’Abruzzo will make this a perfect summer meal..add a plate of fresh fruit for dessert.

Crostini with Mushroom Pate

mushroom pate

 

 

1 egg

8 ounces of fresh mushrooms-washed and sliced

1 branch of fresh thyme

1 head of lettuce

2 slices of thinly sliced (American style sliced) bread with crusts taken off

1 tablespoon of mayonnaise

1 tablespoon of Greek yogurt

½ tablespoon of butter (unsalted)

dash of salt and freshly ground black pepper

Place butter in a non-stick pan, add in mushrooms, pinch o f salt, and 4 washed lettuce leaves. Cover and saute over low heat for 10 minutes. Boil egg in water for 10 minutes. Place under running cold water and peel. Remove mushrooms from heat, set aside a few slices for decoration. In food processor or blender place in mushrooms mix, egg, yogurt, ½ tsp finely chopped thyme, mayonnaise. Belnd till smotth cream. Cut out 8 circles from bread slices.. Toast till golden under broiler. Remove from oven and spread with cream mixture.

For more recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions –2nd edition. The book selected as the Best Italian Cuisine Book in the USA

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