Bryndza potatoes with grilled Asian mushrooms and pistachios
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ingredients
500 g type C potatoes 50 g bryndza pistachios 2 handfuls porcini mushrooms 1 tsp thyme butter olive oil chives, parsley, fennel sprig a piece of fennel stalk (or use celery stalk) black pepper, dried garlic and salt
progress
The recipe for this lunch came together quickly, looking at the available prep time and the supplies in the fridge. I quickly got the potatoes cooking, meanwhile, started the leaven on fresh bread and made a few phone calls. I figured it would end up at boiled potatoes with sunchokes and butter. Then it occurred to me that I’d bought some special mushrooms at the store on Saturday. I don’t know the name, the important thing is that if you don’t have them, you can also use mushrooms . And there was a handful of pistachios left in a bowl on the table …the visual of lunch was quite clear. Let’s do it.
1.
Cook and drain the peanuts. I used Type C to make them a little mushy.
2.
Preparation is done in two pans. On one you still roast the potatoes with olive oil, dried garlic and add the bryndza at the end.
3.
The heat melts it, so there is no need to cook the food any longer. I also added the rest of the fennel stems, chopped finely. You already have the first part.
4.
Dispose of the ground part of the mushrooms, I didn’t cut them into smaller parts. I sauteed them with butter and thyme , later in the same pan in the fat I reheated the peeled unsalted pistachios.
5.
I loaded the mushrooms on top of the potatoes in a plate. And on top of it all went those pistachios and chopped, stir-fried sprigs…A fairly simple lunch, but the flavors were distinct, connected, soft, supple and crunchy…so…my salivating for the next serving. Imagine an egg on top of that “rotten”…ojojojoj
